Quinoa and Black Beans

Ingrédients

• 1 1/2 tasses vegetable broth
• 1 cuillère à café cumin
• 1 cuillère à café curry powder
• 1 pincée black pepper
• 1 cuillère à café red pepper flakes
• 1 cuillère à café olive oil
• 3 gousse garlic
• 1 moyenne onion, chopped
• 3/4 tasse, haché sweet red pepper
• 1 can diced tomatoes
• 1 jalapeno, seeded and minced
• 15 oz black beans
• 3/4 tasse dry quinoa

Directives

1. Rinse quinoa very well to remove bitter coating. Drain and rinse can of black beans. Chop onion, garlic and peppers.
2. Heat oil in medium saucepan over medium heat. Stir in onion, garlic and peppers. Sauté until lightly browned.
3. Mix quinoa into the saucepan and cover with vegetable broth.
4. Season with cumin, curry powder and red pepper flakes, and black pepper. Bring to boil. Cover, reduce heat and simmer for 20 minutes.
5. Stir 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.
7. Variations: Use 2 cans black beans; use 1 cup frozen corn kernels instead of sweet red peppers; vary seasonings to your taste.