Ingredients

The following ingredients have 7 Servings
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 2 Tablespoons olive oil
  • 1 small yellow onion (diced)
  • 4 garlic cloves (minced)
  • 1 red pepper (diced)
  • Dash of red pepper flakes
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt (more to taste)
  • 1- 15 ounce can of black beans (rinsed and drained)
  • 1 head Romaine Lettuce (chopped)
  • Toppings as desired: cheese (sour cream, avocado, cilantro, salsa, guacamole, corn, etc.)

Instruction

  • Cook 1 cup dried quinoa as directed on package or combine quinoa and broth or water in saucepan. Bring to a boil. Cover, reduce heat to low, and let simmer for 15 minutes. Drain if needed. Set aside.
  • Heat olive oil in large skillet over medium-high heat. Add diced onion and saute for approximately 3 minutes. Add garlic and red pepper flakes; continue sauteing for 2 minutes.
  • Stir in cumin, cayenne, chili powder, paprika, and salt.
  • Stir in drained and rinsed black beans. Cook until heated through.
  • Add quinoa to black bean mixture, again cooking until heated through.
  • In a bowl, add lettuce and top with quinoa black bean mixture. Add desired toppings.