This dish is great for the whole family and is good for P3 stabilized and P4.
Begin with preparing the Quinoa, this recipe is from Bob’s Red Mill: “Bring 2 cups water to a boil in a 2 qt. sauce pan. Add 1 cup Quinoa, bring back to a boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 minutes.”
Once the Quinoa has began cooking, heat a large skillet to medium-hi, add 2 tablespoons of either MCT or coconut oil and stir fry a handful of chopped onion. Reduce heat to medium and add in 1/4 cup fresh salsa, sea salt and pepper to taste, 1 teaspoon curry powder, and 1 teaspoon paprika and 2 cups of cooked red beans (or whatever kind you prefer) and stir together. Stir every couple of minutes until the beans have heated through.
When both parts are done, stir the skillet mixture into the Quinoa. You could serve in a large dish or to make individual servings that sit up like in the picture, take a cylinder shaped item with both ends open (I used a biscuit cutter although they have a tool specifically for this). Fill it with the Quinoa, pushing down on the top to pack it in, then slowly lift the cylinder off. Top with chopped green onions. This would be good served with grilled chicken, fish, or shrimp.