Meatless Meat:
1 Cup Cooked brown rice
1 Cup Cooked Quinoa
1 cup black beans, drained and rinsed
1 medium onion, diced and divided in half (save half for salsa)
Juice of one freshly squeezed Lime
2-3 cloves of garlic, pressed (or minced)
2 tsp. extra virgin Olive Oil
Chili Powder
Low Sodium Soy Sauce
Texas Pete (or your favorite hot sauce)
1/2 Cup Chicken broth (optional)
handful of freshly chopped cilantro
Remaining salsa ingredients:
1 small-medium tomato diced
1 small green bell pepper diced
handful of freshly chopped cilantro
Choice of the following:
Fresh made Maseca tortillas
Store bought taco shells
Oven baked taco shells, or home fried taco shells
OR, just a bed of greens for the salad option
Heat olive oil in a medium pot over med heat. Add 1/2 of the diced onion (set aside other half for salsa), and all the garlic. Saute until just golden. Add rice, beans and Quinoa, squeeze lime juice over all and stir together. Add about 1 Tbsp. Chili Powder, 1 Tbsp. Soy Sauce and lots of Texas Pete. Stir, simmer for a minute and taste. Adjust seasonings by adding more chili powder, soy sauce or TX Pete. Even though the soy sauce is a key flavor ingredient, go easy because of the high sodium (the Organic does not have MSG). If the mixture seems a little dry, add just a couple tsps. chicken broth...this is optional. There should be a nice little kick to this dish. Let this continue to warm on low heat while you prepare the salsa and taco shells.
For Salsa, mix in a bowl the remaining diced onion, the diced tomato and diced green bell pepper, toss in the cilantro and stir.
The homemade Maseca tortillas are the best choice here, but in a pinch, just frying a few corn tortillas while folding them over works to make a semi-soft corn taco shell. Use whatever works for you.
Serve by filling taco shell with Quinoa mixture halfway. Top with salsa mixture and devour! :) This is also incredibly delicious on top of a bed of baby spinach and topped with the salsa and some chopped avocado...Yum! :)