| 1. |
Rinse quinoa very well to remove bitter coating. Drain and rinse can of black beans. Chop onion, garlic and red peppers. |
| 2. |
Heat oil in medium saucepan over medium heat. Stir in onion, garlic and chopped red pepper. Sauté until lightly browned. |
| 3. |
Mix quinoa into the saucepan and cover with no sodium vegetable broth. |
| 4. |
Season with cumin, curry powder and red pepper flakes, black pepper. Bring to boil. Cover, reduce heat and simmer for 20 minutes. |
| 5. |
Stir salt-free diced tomatoes and black beans into saucepan and continue to simmer about 5 minutes until heated through. |
| 6. |
Optional: add 1/2 cup chopped fresh cilantro at end. Variations: use 2 cans black beans; use 1 cup frozen corn kernels instead of sweet red peppers; vary seasonings to your taste. |
