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
- Rinse quinoa until water runs clear. Drain in fine mesh sieve.
- 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.
- Pre-heat oven to 375 degrees F.
- 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.
- Top with chimichurri, avocado and diced tomatoes.
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