10-12small red, yellow, orange peppers sliced in strips
Salt and pepper
2cupssalsa
1/2cupsour cream
Queso cheese
Prepared guacamole
Cherry tomatoes, cut in half
1 14oz.can Bush’s Black Beans, drained
1cupfresh cilantro, finely chopped
1lime
Garden of Eatin’ corn chips
Instructions
Make quinoa on stove top or in rice cooker, according to directions.
Heat the oil in a large sauté pan on high, turning down to medium. Add the onions and sauté for 2-3 minutes. Add the peppers and sauté an additional 2-3 minutes. Salt and pepper to taste.
To make the salsa dressing, in a small bowl, add the salsa and sour cream; mix well.
In another small bowl, mix the beans with cilantro; lightly salt and add 1/2 fresh-squeezed lime.
To serve and make individual bowls (servings), add quinoa, onion mixture, salsa dressing, and other toppings as desired. ENJOY!