This recipe is a variation of my black beans recipe which turns it into a full vegan meal or a hearty side dish for any protein. As with the black beans, you can make it as spicy as you like. For the kids, I keep it on the milder side and simply add a dash of hot pepper sauce on my own plate. It is very inexpensive, full of protein and fiber, and (as I mentioned before) vegan.
1 small onion diced
1-2 jalapenos finely chopped (remove seeds for a milder flavor)
1 tablespoon minced garlic
1 large can or 2 small cans of no salt added black beans
1 teaspoon salt
1 teaspoon cumin
¼ teaspoon cayenne pepper (less if you want a milder dish)
2 teaspoons chili powder
1c. liquid – you can use water, vegetable or chicken stock, or (my favorite) beer
Heat the oil on medium high heat. Once oil is hot, add the onion, jalapeno and garlic. Sauté the vegetables until translucent. Then, add the black beans and the dry spices. Next, add the liquid and the quinoa. Bring to a boil and reduce heat. Cover and simmer for 20-25 minutes stirring occasionally. Test the salt level halfway through cooking, and adjust according to your taste. Cook until the quinoa is tender and the liquid is absorbed. Uncover and let stand for 5 minutes before serving. This dish tastes great garnished with a spoonful of guacamole and a dash of hot pepper sauce.
Variation: Replace the dry spices (except salt) with 2 tablespoons of Wildtree Cajun Seasoning for a healthier version of the New Orleans staple, red beans and rice.