Quinoa and Black Bean Stir-Fry
Add all to taste:
quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin
Leave a Comment August 31, 2009
1-3/4 Cup water
3/4 cup dry red lentils, rinsed and drained (I used yellow split peas)
1/4 chopped onions
chopped cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells (I used corn tortillas)
2 cups chopped vegetables – broccoli, tomato, zucchini or yellow squash
3/4 cup grated Monterey Jack cheese (I used mozarella)
Stir water, lentils, onion, cilantro, salt, cumin and garlic in saucepan. Bring to a boil, reduce heat and simmer, covered for 12-15 minutes until lentils are tender (!) and most of the liquid is absorbed. Mash the cooked mixture and spread it on tostadas. Top with vegetables and cheese and broil approximately 2 minutes until cheese melts.
Leave a Comment August 9, 2009
1-3/4 Cup water
3/4 cup dry red lentils, rinsed and drained (I used yellow split peas)
1/4 chopped onions
chopped cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells (I used corn tortillas)
2 cups chopped vegetables – broccoli, tomato, zucchini or yellow squash
3/4 cup grated Monterey Jack cheese (I used mozarella)
Stir water, lentils, onion, cilantro, salt, cumin and garlic in saucepan. Bring to a boil, reduce heat and simmer, covered for 12-15 minutes until lentils are tender (!) and most of the liquid is absorbed. Mash the cooked mixture and spread it on tostadas. Top with vegetables and cheese and broil approximately 2 minutes until cheese melts.
Leave a Comment August 5, 2009