Protein Packed Gallo Pinto
A nutritious twist on the classic Gallo Pinto, this protein-packed version combines black beans, quinoa, brown rice, and eggs, creating a hearty and balanced meal perfect for any time of the day.
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 preferred cooking oil
- 1/2 onion finely chopped
- 1/2 bell pepper chopped
- 2 cloves garlic minced
- 1/2 cup corn kernels
- 1 tablespoon soy sauce or liquid aminos
- 1/2 teaspoon cumin optional
- Salt and pepper to taste
- Fresh cilantro for garnish
- 2-3 eggs
Instructions
- Prepare Rice and Beans: If not already cooked, prepare the brown rice and beans. Cook quinoa separately.
- Sauté Vegetables: Heat olive oil in a pan over medium heat. Add onion and bell pepper, sauté for 3-4 minutes. Add garlic and cook for another minute.
- Add Beans and Grains: Stir in black beans, rice, quinoa, soy sauce, cumin, and corn. Cook for 5 minutes, mixing thoroughly.
- Cook Eggs: In a separate pan, cook eggs to your liking (scrambled or poached). For extra protein, scramble them directly into the Gallo Pinto.
- Serve and Garnish: Serve warm with fresh cilantro on top.
Notes
For a vegan option, skip the eggs.- You can add extra protein by incorporating tofu, tempeh, or grilled chicken.
- Customize with your favorite spices or hot sauce for additional flavor.