Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1 sweet onion (or sweet onion, medium, diced)
- 2 garlic cloves (minced)
- 3/4 cup quinoa (uncooked - rinsed (red or white will work))
- 15 ounces black beans (can - low sodium preferred, drained and rinsed)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes (more or less to taste)
- 1/2 teaspoon black pepper
- kosher or sea salt (to taste)
- 4 1/2 ounces diced green chilis (can)
- 10 ounces diced tomatoes (can)
- 1/2 cup cilantro (freshly chopped)
- 1 3/4 cup vegetable broth (low sodium)
Instruction
- In a large skillet add olive oil, turn to medium-low heat and saute diced onions until tender, about 4 minutes, add garlic and saute one additional minute. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.
