|2 servings||calories per servings 770||protein serving 25 g||carbs per serving 137 g||total fat per serving 17 g|
In Nicaragua and in Costa Rica, gallo pinto, which means “spotted rooster”, is typically made with rice and beans only. However, by adding quinoa, we add an extra protein that makes the dish heartier and more interesting. Worcestershire sauce is traditionally used to give the dish its characteristic savory flavor and golden color, and we found one that’s made without anchovies to keep the dish entirely vegan. A crisp salad on the side brightens up the dish and keeps things colorful.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||137 g|
|Dietary Fiber||23 g|
• 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!
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.Learn More...