New Taste Thinking: This recipe, like so many other recipes, can be used as a component to create lots of similar recipes. For example you could simply serve the quinoa and pinto recipe smothered with fajita vegetables without the tortilla and guacamole. You could also skip the fajita vegetables and enjoy quinoa and pintos as a tostada as seen in the second photo.
Measure the quinoa and place into a strainer.
Spray quinoa with cold water for 10 to 15 seconds.
Bring 2 cups of liquid to a boil.
Add quinoa and salt; stir once to combine.
Turn heat down to a simmer.
Cover the pot and cook quinoa for 16 minutes.
Remove the lid and remove pot from the heat.
While quinoa is cooking; rinse off the beans.
You can also cook the fajita vegetables at this time.
Quinoa is ready when all of the liquid is absorbed and the grain is cooked.
Add beans to the pot and mix.
Serve hot or cool down and place into the fridge.
Fajita vegetables make a great vegetable to serve with any meal.
You can slice up a portobello mushroom and toss with the other vegetables before roasting.
Baked tortilla chips taste better than any fried chip.
