Mexican Quinoa Brown Rice & Beans

As many of you know I do love Mexican food and it just happens to fit in quite well with my new food plan. Last night I needed something quick and easy to make for dinner – you know what it’s like when you first get home after a trip. You aren’t quite ready to commit to being in the kitchen but you are so tired of eating out that you are determined to make something edible! Well this quick meal is more than edible – it was fantastic! We will be having this in our regular meal rotation from now on.

 I rummaged through my pantry and came up with Kirkland Organic Salsa, Seeds of Change Quinoa & Brown Rice – already cooked just heat and eat, canned black beans, canned kidney beans, diced green chilies, ground cumin, chili powder, canned corn and not pictured is a can of diced tomatoes that I decided to toss in for more moisture. Earlier in the day we grocery shopped and bought cilantro  and green onions. I always try to keep these on hand to feed my love of Mexican food. The Seeds of Change Quinoa & Brown Rice is sold in a multi -pack at Costco, single pouches are sold at Whole Foods and grocery stores. Or you can substitute 1 cup of cooked quinoa and 1 cup of cooked brown rice. I really like the Kirkland/Costco Organic Salsa – it does have added salt and sugar but they are 8th and 9th on the ingredient list which helps.

This dish is a sure fire winner – first of all it has tons of flavor – second it’s super filling!

It made a full 6 cups but with a side salad and a warm corn tortilla I could only eat a half cup. Hubby Tom popped some corn tortillas in the toaster to crisp up a bit so they were more like a tostada. Then he evenly spread the bean and rice mixture over the crispy tortillas, topped them with shredded romaine, diced tomatoes, sliced green onions and a squeeze of lime juice. Delightful!

Mexican Quinoa Brown Rice & Beans

• 1 – 8.5 ounce package Seeds of Change Quinoa & Brown Rice with garlic (or 1 cup cooked quinoa & 1 cup cooked brown rice)
• 1 – 14.5 ounce can diced tomatoes – no salt
• 1 – 15 ounce can kidney beans, drained and rinsed no salt (or if cooking your own beans about 1 3/4 cups)
• 1 – 15.25 ounce can black beans, drained and rinsed  no salt(or if cooking your own beans about 1 1/2 cups)
• 1 cup corn, canned, frozen or fresh
• 1/2 can diced green chilies – about 1/4 cup or 1 jalapeno finely diced
• 1 cup salsa
• 1 Tablespoon ground cumin
• 2 teaspoons chili powder
• 1/2 cup fresh cilantro, chopped
• lime wedges
• sliced green onions for garnish

Put everything except the cilantro and green onions in a medium size skillet over a medium heat until hot, stirring occasionally. Add the cilantro and serve with lime wedges and sliced green onions.

Serving Suggestions; roll up in corn tortillas, place on top of tostada shells or serve over a bed of shredded romaine lettuce with your favorite taco toppings.

Yield: 6 cups

Serving Size: 1 cup

*Estimated Nutritional Information

Per Serving: 254.9 Calories, 1.3 g Fat, o mg Cholesterol, 671.6 mg Sodium, 539.5 mg Potassium, 49.1 g Carbohydrates, 10.4 g Fiber, 10.8 g Protein