Thursday, February 25, 2010
I went to an amazing weekend of training and bike skills with some great women. On the way back we stopped at the Chicago Diner in Chicago. Their slogan is "Meat Free Since 83". I had this as my Linner (lunch and dinner) and it was so good I made it when I got back. Here is what I threw together.
Makes 4 - 6 Tostadas depending on how much you pile it on!
1 bag of tostadas preferably organic
1 can of vegetarian re fried black beans (you can make your own beans but I was hungry)
1 can diced green chiles (Trader Joes) (you could flavor this with chipolte too!)
1 clove of garlic
1 cup quinoa
2 cups water
1/2 teaspoon cumin
1/4 red onion diced
1 bunch of cilantro
Hot sauce to taste - I used Sriracha sauce
heat 2 cups of water to boiling and add quinoa. Simmer 15 minutes. take off heat add cumin and salt to taste and let steam for 5 more minutes. Add about 1/2 cup cilantro. or not if you are a "cilantro-phobe".
While quinoa is cooking, mince onion, mince garlic, slice avocado and clean and chop cilantro.
Cook re-fried beans in a non stick pan with chiles and garlic. Heat through.
Assembly: Put tostada on plate, top with beans, top with quinoa, top with avocado, onion and more cilantro. Serve with hot sauce and lime wedges.
2 is an entree size, 1 is a good snack size.