I made traditional huevos rancheros for the rest of the family for Christmas brunch, and was very sad that I couldn't have them! I had tried corn for the 3rd time yesterday and poor Noah was in pain all night long. People have asked me before if I often "cheat" on the TED. Honestly, I really don't have a problem cheating because when your child is writhing in pain in your arms all night long, it puts a perspective on the whole eating issue. So...I decided to make my own version of Huevos Rancheros for myself! And it was delicious!
Quinoa Rice Fry
2 cups brown rice, cooked
2 cups quinoa, cooked
3 large carrots, peeled and diced into 1/4 in. pieces
1 large onion, finely diced
1/2 lb. white mushrooms, cleaned and finely diced
4 Tbsp. olive oil
1/2 cup water
In a large skillet, 1 Tbsp. olive oil, then the carrots and onion and cook over high heat for 5 minutes, then add the water and cook further until the carrots and onion are al dente, with a slight bite. Add in the remaining olive oil, then add in 2 cups of brown rice and 2 cups of quinoa. Finely, add in the diced mushrooms. Cook over high heat until the rice/quinoa mixture is well cooked like a fried rice would be.
Corn, Egg & Cheese-Free Huevos Rancheros
1 (or 2) rice tortilla shells
1/2 cup home made refried beans (see prior post)
1 cup quinoa rice fry
avocado, for garnish
Lightly fry the rice tortilla in olive oil to soften it. Drain on a paper towel, then place on the plate. Smother with refried beans, then top with 2nd tortilla shell (or skip 2nd shell and proceed to next toppings.) Top with the quinoa rice fry, salsa and sliced avocado.
The quinoa and beans provide great protein, so this makes for a healthy, satisfying, filling meal. Yummy!