Southwestern Quinoa with Black Beans
1/4 cup regular or red quinoa
1/2 cup water
3/4 teaspoon olive oil
1 tablespoon onion, minced
1 cup coarsely chopped peppers of any color (I like to mix them up)
1/2 cup black beans
hot sauce of your choice
2/3 cup frozen corn
salsa (for garnish)
1. Rinse & cook quinoa (I usually put the quiona in a tight-meshed strainer to rinse it). Put rinsed quinoa in saucepan with the water and bring to a boil. Reduce heat to simmer until liquid is absorbed.
2. While quinoa is cooking, heat oil over medium heat in a skillet or saute pan, add onions and cook until fragrant, about 1 minute. Add peppers, cover and saute until tender, 3-5 minutes, stirring occasionally. You may have to adjust the heat to ensure that nothing burns.
3. Add beans and a small amount of lime juice, cilantro, black pepper, hot sauce, and mix well. Add corn and cook until thawed. Add quinoa and another round of seasonings to taste. Cook the whole lot, stirring well, until heated through and flavors are blended.
4. Serve in bowls, topped with salsa or with salsa mixed in. A sprinkle of vegan cheese wouldn't go amiss, either!
This is a fairly versatile recipe, so feel free to play with the seasonings, bean types, flavors, whatever! It works well for one person, or a whole bunch of people, and the ingredients are easy to multiply. Enjoy!
Source of recipe: I often have to cook for myself, and this is one of the "quick and easy" dishes I threw together.