Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion (, chopped)
  • 1 bell pepper (, chopped and seeds removed)
  • 2 cloves garlic (, minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • pinch of cayenne pepper
  • 1 (25 oz) box chopped tomatoes ((nothing else added))
  • 1.5 teaspoons fine sea salt
  • 1 cup quinoa
  • 1/2 cup red lentils
  • 1 cup water
  • 1.5 cups cooked black beans ((or one 15 oz. can, drained and rinsed))
  • fresh cilantro
  • avocado
  • sliced radishes

Instruction

  • Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat. Sauté the onion and pepper until softened, about 8 minutes. 
  • Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and sauté until fragrant, about one more minute. 
  • Add in the chopped tomatoes (with their juices), salt, quinoa, red lentils, water, and black beans. Stir well and bring the liquid to a boil. Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes. 
  • Remove the lid and fluff with a fork. Serve warm with a topping of fresh cilantro, avocado slices, and radishes, if desired.