Makes: 6 1 cup
So I just quickly named this because it is a made up recipe and I have never found one like it. I have served it to my gluten free friends, my organic friends and my boyfriend who is so vanilla in eating it makes me crazy!!
Quinoa is such a great grain to work with high protein and just a great grain! I wanted to spice it up and not just have chili anymore so we had this and you can eat it hot, cold, or with chips and it holds up to most tests! Add some sour cream and fresh avocado and it makes it a real fiesta!
Fire Roasted Tomatoes or Diced Tomatoes
Red Enchilada Sauce, I use Frontera, but any will suffice
Red Pepper, optional
I use a medium pot and prepare the quinoa as listed, so usually 2 cups water per cup of dry quinoa and simmer for about 12 minutes until the liquid is absorbed. While it is simmering I saute red pepper that is cut into thin strips in a non stick pan until they are soft maybe even browning a little (optional)
Once the quinoa is cooked add enchilada sauce and simmer covered for a few minutes until partially absorbed. Drain corn, black beans, and diced tomatoes, add to quinoa, stir, simmer covered and serve.
I like to add fresh avocado slices. My boyfriend likes a little sour cream. My friends like to eat it with chips! Enjoy! Easy low fat, high protein, and quite tasty!