About the Dish

3/4 cup Long Grain Rice
1/2 cup Red Quinoa
2 tablespoons Red Wine Vinegar
4 ounces Carrot
2 stalks Celery
3 ounces Green Onion
2 cloves Garlic
16 ounces Red Beans
3 tablespoons Organic Vegan Worcestershire Sauce
Per Serving
Calories 770
Total Fat 17 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1110 mg
Total Carbohydrates 137 g
Dietary Fiber 23 g
Sugar 13 g
Protein 25 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Belgian Amber

This summery salad needs a beer that’s a counterpoint, not a complement. We suggest going with a Belgian amber that has some added sugar for a little contrast. Consider Saint Somewhere Lectio Divina from Florida as the Belgian amber for this dish.

Saint Somewhere Lectio Divina

Zinfandel - Sonoma County, CA

A bold and ripe Zinfandel would create a nice interplay between the sweet and sour notes of sun-dried tomato. The meaty texture of the beans also match well with this hearty wine.

Martinelli Zinfandel Vigneto di Evo, Russian River Valley, CA


• Place a saucepan over medium-high heat. Add rice, quinoa and 2 1/2 cups water. • When water boils, cover, and reduce heat to low. Simmer until all liquid has been absorbed, 15-20 minutes. • Spread on a baking sheet. Let cool.
MISE EN PLACE • Rinse and drain beans. • Chop green onion, keeping white and green parts separate. • Halve carrot lengthwise. Thinly slice crosswise at an angle. • Thinly slice celery at an angle. • Chop garlic.
• In a bowl, whisk together 1 tablespoon olive oil, vinegar and 1/4 teaspoon kosher salt. • Add carrot and celery. Toss to coat.
• Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add onion whites. Cook, stirring, until onion is tender, about 3 minutes. • Add garlic and beans. Cook, stirring, until beans begin to blister and split, about 2 minutes.
Reduce heat to low. Stir in rice-quinoa mixture.
Stir in Worcestershire sauce. Cook, stirring, to coat mixture with sauce. Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide Gallo Pinto between 2 bowls. Top with onion greens. • Serve with carrot salad, and enjoy!