What's For Dinner: Confetti Quinoa with Black Beans

One of our guilty pleasures in town is picking up a meal at Qdoba. I always get the naked burrito -- basically a burrito sans the flour tortilla. Since it's really just rice with some black beans on top, it seems like it would be a bit more economical to make my own version at home. I decided to amp the nutrition up a bit by making quinoa the base rather than white rice. Just like at Qdoba, you can add whatever toppings you want. We substituted Chobani Greek yogurt for sour cream; not only is it lower in fat, but it also has a higher protein content.

Confetti Quinoa with Black Beans

4 servings

1/2 cup quinoa, rinsed (I used a red variety)

1/2 red pepper, chopped

1/2 green pepper, chopped

1/4 onion, chopped

1 can black beans

2 tablespoons guacamole

1 tablespoon Greek yogurt

2 tablespoons salsa

colby jack cheese for garnish

1. Add the rinsed quinoa, water, and chopped onion and peppers into the bowl of a rice cooker. Cook on the "white rice" setting. Allow to sit for at least 15 minutes after cooking is complete. (If you don't have a rice cooker, cook the quinoa according to the manufacturer's instructions, then stir in the chopped peppers and onion at the end.)

2. Heat the black beans in a small saucepan over medium heat. Stir every so often to ensure beans heat evenly (and they don't get stuck on the bottom of the pot!).

3. To serve, make a bed of quinoa, add black beans and the toppings of your choice. (We added guacamole, Greek yogurt, some salsa, and a bit of cheese.)

4. Eat!

{D's ginormous Qdoba-sized portion}