Wednesday, October 26, 2011

Quinoa Bean Tostadas

These tostadas were inspired by the Chicago Diner's avocado quinoa tostadas. I quickly became addicted to these after moving to Chicago. For my version I just used store-bought corn tostadas and topped with a parsley-based Chimichurri sauce. You can purchase chimichurri in the store or attempt your own homeade.

I'm a fan of Frontera's Tomatillo salsa!
  • 1 cup quinoa, uncooked
  • 2 cups water or broth
  • 1 can refried black beans
  • toastadas
  • chimichurri sauce or tomatillo salsa
  • Roma tomatoes, diced
  1. Rinse quinoa until water runs clear. Drain in fine mesh sieve. 
  2. Bring 2 cups water or broth to a boil with quinoa in medium saucepan. Reduce heat to low, cover, and simmer for about 15 minutes until all water is absorbed. Set aside.
  3. Pre-heat oven to 375 degrees F.
  4. Assemble your tostadas by placing a layer of refried beans on top of the tostadas, followed by the quinoa. Place on cooking tray and placed in oven for 10-15 minutes, or until beans are heated through. 
  5. Top with chimichurri, avocado and diced tomatoes. 

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