Gallo Pinto

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

Sweet red pepper, chopped

2 garlic cloves, minced

3 cups cooked quinoa

2 cups canned black beans, drained and rinsed

1 ½ cup cooked corn (optional)

1 teaspoon ground cumin

1-2 tablespoons Worcesteshire sauce



2-3 tablespoons lime

salt & freshly ground black pepper, to taste

fresh cilantro coarsely chopped

Directions

Heat oil in a large skillet over medium heat. Add onion and pepper, sauté until it just begins to soften. Add garlic and sauté for about 5 minutes, or until onion is golden and pepper has turned color. Stir cumin and Worcestershire into onion and garlic. Next, add beans, corn and quinoa. Stir quickly and adding lime one tbsp at a time, cook until mixture is heated through. Add salt and pepper to taste. Stir in chopped cilantro and quickly remove from heat.





Serve in warmed corn tortillas with salsa and avocado. Mango salsa is our favorite.