4 cups uncooked quinoa
2 red onions, sliced
1 tomato, diced
1/4 cup red wine vinegar
1 teaspoon prepared horseradish
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1 cup peeled and diced tomatoes with juice
1 cup chopped green bell pepper
1/2 cup crushed tortilla chips
Combine quinoa, red onions, tomato, vinegar, horseradish, ground black pepper, rosemary, salts, and pepper in large bowl. Stir well. Cover, and refrigerate for approx. 45 minutes, stirring occasionally. Bring to a rapid rolling boil - stirring frequently. Reduce heat to medium-low; cook 1 minute. Stir in rosemary, basil, tomatoes with juice and bell pepper. Smash tortilla chips into the small in and out spouts; season with salt. Pour filling over mixtures.
Heat oven to 375 degrees F (190 degrees C).
Gently sprinkle quinoa mixture over cassegrain tortillas and top with crushed and diced tomatoes. Top with bell pepper, tortilla chips and cheese.
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