Ingredients
- •1 tablespoon olive oil
- •1 medium sweet onion, diced
- •2 cloves garlic, minced
- •3/4 cup quinoa (uncooked), rinsed
- •1 (15 ounce) can black beans, 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
- •1 (4.5 ounce) can diced green chilis
- •1 (10 ounce) can diced tomatoes
- •1/2 cup freshly chopped cilantro
- •1 3/4 cup vegetable broth, low sodium
Directions
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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.