Quinoa and Black beans

Ingredients:
1 cup Quinoa (see cooking instructions below)
1 cup strained cooked Black beans
1 small red onion diced
2 zucchini cubed into 1/4 inch pieces
1 red bell pepper cut into 1/4 inch pieces
1/2 tsp. cumin seeds
5 or 6 fresh curry leaves minced (available at Indian grocery stores)
1/2 jalapeno pepper diced
Handful of chopped cilantro
1/2 tsp. turmeric
1.5 tsp. salt
Juice of one lime

Quinoa cooking instructions:
Place the Quinoa in a fine strainer and rinse well with cold water until water runs clear. Drain well and place the Quinoa in a 3 quart pot with
2 cups of water. Bring it to a boil and lower the heat, then cook it covered for about 15 minutes. When Quinoa is done white spiral-like threads appear around the grains. Remove from heat and set aside.

In a non-stick pan add the onions, zucchini, cumin seeds, curry leaves, and jalapeno. Cover and cook the mixture on medium heat until the zucchini is soft, stirring it as needed. If the vegetables start sticking to the pot add 2 TBS water as needed.  Add the cilantro and red bell pepper and cook another three minutes. Then add the black beans, quinoa, salt, turmeric and lime juice and mix well. Cook for another few minutes until the mixture is evenly heated.

Enjoy with steamed broccoli or any vegetable or salad of your choice.


Makes 4 servings