Quick Spicy Black Beans & Salsa over Quinoa
Seasoned Quinoa OR Plain Quinoa**
- 2 teaspoons oil canola, olive or avocado
- 1 cup quinoa
- 1 clove garlic minced
- 1 cup vegetable broth
- 1 cup water
- 1 dried bay leaf
- ** NOTE: if making plain quinoa you will need 2 cups water and 1 cup quinoa
- 2 tablespoons avocado oil grapeseed oil or canola oil
- 1/2 cup red onion diced
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne pepper add more or less to how spicy you want it
- 2 tablespoons distilled white vinegar only need if not using a non-stick pan
- 2 15 oz cans black beans well rinsed and drained.
- 1/2 cup vegetable broth
- 1/4 teaspoon salt or to taste
- 2 cup grape or cherry tomatoes halved or quartered depending on how big they are
- 1 cup red onion diced
- 1 jalapeno de-seeded and finely chopped (NOTE: because the the jalapeños are de-seeded they will not be spicy but add great crunch and flavor)
- salt to taste
- a drizzle of avocado oil
Avocado, sliced or diced (Optional)
Seasoned Quinoa OR Plain Quinoa ** (approximately 20 minutes)
If making Seasoned Quinoa
- In a medium sauce pan, heat oil over medium- high heat. Add quinoa and garlic. Cook 1 minute
- Stir in broth, water and bay leaf. Bring to a boil.
- Reduce heat to low and cook 15 minutes, or until liquid is absorbed.
- Remove from heat and let sit for 5 minutes, then fluff with a fork and remove bay leaf.
*If making Plain Quinoa
- In a medium saucepan, over medium to high heat, add 2 cups water and 1 cup quinoa. Bring to a boil. Reduce to simmer, cover and cook 15 minutes until water absorbed.
Beans (approximately 10 minutes)
- In a medium skillet, over medium heat, heat oil until shimmering but not burning.
- Add diced onion, cumin, oregano and cayenne if using, and stir well to combine. Onions will be coated in the spices and absorb the oil. Cook 2 minutes. Add garlic and cook another 1-2 minutes or until onion softens and garlic just starting to brown. Remove from pan and place on a small plate or bowl, and set aside.
- De-glaze the skillet by adding the vinegar and scraping up any brown bits and reduce until vinegar nearly evaporates. (The vinegar will sizzle and steam when first hitting the pan but will loosen the bits on the pan).
- When vinegar is evaporated, add beans and vegetable broth to the skillet and stir to combine. Using a fork, gently mash a portion of the beans. We tend to mash about 1/3 of them so that there are still lots of whole beans. Stir over medium heat until heated through, about 2 minutes. Stir in onion mixture and combine well. Season with salt and heat the entire dish another minute.
- Combine tomatoes, jalapeños and onion and stir to combine. Drizzle with avocado oil and season with salt to taste.
- In each bowl, add quinoa, beans and top with salsa. Serve with avocado. For the omnivores in your family, also pairs well with grill chicken.