Saturday, August 18, 2012

Quinoa and Brown Rice Nachos

One of our many go-to dinners around here is nachos. We usually have everything on hand, and lately we've had some microwave pouches of brown rice and quinoa from Costco that I'm putting in to all kinds of things.

I've started substituting greek style plain yogurt for sour cream in dishes as well, so this recipe is not too terrible for you!

I've listed how we made them tonight, but you can add your favorite toppings or take away whatever you don't like!

Quinoa and Brown Rice Nachos

  • Tostitos multi-grain scoops
  • 1 can Black Beans 
  • Seeds of Change Brown Rice and Quinoa
  • Shredded Mexican-blend cheese
  • Greek-style plain yogurt
  • Guacamole (ours had fresh cilantro, tomatoes, and onions in it, so I didn't add those things separately on top)
  • Black olives, chopped

Place a layer of parchment paper in the bottom of a small/medium cookie sheet. Spread chips out in a layer without a lot of overlap (the more you overlap your chips, the more likely you are to find "bald" nachos later!).  I used about three handfuls of chips for two people.

Spoon black beans over the chips, try to get a few beans on each chip.  

Squeeze the package of brown rice and quinoa to break up any lumps, partially tear open and cook in microwave (in package) for 90 seconds. Spoon brown rice and quinoa over chips and beans evenly.

Sprinkle shredded cheese over chips, beans, etc. and place in oven on broil just until the cheese is melted (the brown rice and quinoa will be hot still, so it won't take long for the cheese to melt).

Once cheese is melted, remove pan from oven and add remainder of toppings as you like.