Gallo Pinto Fusion
Pinto Gallo Fusion, a modern take on the traditional Gallo Pinto, includes a little beans plus quinoa, brown rice, and eggs, and a bit of Sriracha, as well as the international variety found in your chef's kitchen cabinet, like avocado. With its simple ingredients and great taste, Pinto Gallo Fusion represents a dish literally anyone can enjoy on any occasion. Low-fat but full of Heft, it's perfect enough to satisfy such cravings as you get from munching (even subconsciously). Whether for breakfast or a late-night snack, this heart-healthy meal is ideal.
Equipment
- Large pan or skillet
- Separate saucepan for quinoa
- Knife and cutting board
- Mixing spoon
Ingredients
- 1 cup cooked black beans or any preferred beans
- 1 cup cooked brown rice
- 1/2 cup cooked quinoa
- 1 tablespoon olive oil or your preferred cooking oil
- 1/2 onion finely chopped
- 1/2 bell pepper chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 cup corn kernels
- 2 eggs scrambled or poached
- 1 ripe avocado sliced
- 1 grilled chicken breast optional for added protein
- 1 tablespoon Sriracha sauce for a spicy kick
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare Rice and Beans:If not already cooked, prepare the brown rice, quinoa, and beans. You can use canned black beans for convenience, just rinse them well before using.
- Sauté the Vegetables:Heat olive oil in a pan over medium heat. Add the chopped onion and bell pepper, cooking for 3-4 minutes until softened. Then, add garlic and cook for another minute.
- Add Spices and Corn:Stir in the cumin, paprika, chili powder, and soy sauce. Add the corn kernels and cook for an additional 2-3 minutes.
- Combine Grains and Beans:Add the cooked black beans, brown rice, and quinoa into the pan. Stir well to combine and cook for another 5 minutes to blend the flavors.
- Cook the Eggs:In a separate pan, scramble or poach the eggs as desired. For extra protein, you can also scramble the eggs directly into the Gallo Pinto during the last few minutes of cooking.
- Grill the Chicken (Optional):If using chicken, season and grill the chicken breast until fully cooked. Slice into thin strips.
- Assemble the Dish:Serve the rice and bean mixture on a plate, topping with the scrambled or poached eggs, grilled chicken (optional), and avocado slices. Drizzle with Sriracha sauce for extra spice.
- Garnish and Serve:Garnish with fresh cilantro and serve with lime wedges for a fresh burst of flavor.
Notes
- For a vegan version, simply skip the eggs and grilled chicken.
- You can substitute tofu or tempeh for added protein if you prefer a plant-based option.
- Adjust the level of spiciness by varying the amount of Sriracha sauce.
- Feel free to add any extra vegetables you like, such as spinach or zucchini, for added texture and nutrition.
