quinoa and black beans

Mains // Parts // 4 servings

1/2 cup of quinoa, rinsed

1 cup water

1 tsp minced garlic (jarred)

1/4 teaspoon ground chili

1 teaspoon ground cumin

1/4 teaspoon salt

1 tablespoon tomato paste

1 can (~400g) black beans, drained and rinsed

Add all ingredients except for black beans to a pot and mix together. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes. If the quinoa isn’t quite cooked add a little bit more water and cook until liquid is absorbed. Repeat as needed.

Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans. Allow to sit for a few minutes covered to heat up the beans.

Uses: Have with corn chips for Nachos