Quinoa and Black Beans

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently.

Ingredients

• 1 cup water
• 1/2 cup quinoa
• 1 tsp olive oil
• 2 large shallots (minced)
• 1 medium poblano pepper (seeded and diced)
• 1 large yellow bell pepper (seeded and diced)
• 1 15-ounce can no salt added black beans (drained and rinsed)
• 1/2 lime (juiced)
• 1/4 tsp salt
• fresh ground black pepper to taste
• 1/2 tsp ground cumin
• 12 grape tomatoes (sliced in half lengthwise)
• 1/2 cup fresh cilantro
• 1 Tbsp unsalted butter

Place the water in a small sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat until the quinoa is simmering.

While the quinoa is cooking place the olive oil in a medium skillet over medium heat.

Add the shallots and cook for about 2 minutes. Stir frequently.

Add the peppers and cook for about 2 minutes. Stir frequently.

Add the black beans and toss well.

Add the lime juice, salt, pepper and cumin.

Toss and cook for about 2 minutes.

Add the cooked quinoa and mix well.

Add the tomato, cilantro, and butter.

Toss until the butter is melted.

Serve.