We love food at the Lui’s household that has the taste of South of Border. In this recipe instead of the rice, we substituted it with quinoa.
Prep Time: 20 minutes
Cooking time: 20 minutes
Recipe can be doubled or tripled
1 tablespoon vegetable oil
1 cup chopped white onions
1 medium, chopped red or green bell pepper and half of chopped
1/2 seeded jalenpo pepper (optional)
1 cup uncooked quinoa,* rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Heat oil in heavy medium saucepan over medium-high heat. Add onions and peppers; sautéed until soften, about 5 minutes. Stir in the next 4 ingredients . Add water and bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 7-10 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/8 cup cilantro.
* A seed with a crunchy and nutty taste; available at most stores
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