Easy vegan and gluten free black beans and quinoa recipe tatianaamico.com

1 onion, diced
2 garlic cloves, minced
1 Tbs coconut oil (optional – you can use water instead)
3/4 cup uncooked cup quinoa
1 – 15 oz can, or about 1.5 C cooked black beans (when I used canned, I go for Eden Organic brand). If canned, drain and rinse.
1 tsp chili powder
1 tsp cumin
1/4 tsp crushed red pepper
salt and pepper to taste
1 – 10 oz can diced tomatoes (I use Muir Glen)
13/4 C low sodium veggie broth
chopped cilantro (optional)

In a large skillet add coconut oil or water to sauté onions until tender on medium low heat. Once tender, add in the garlic and sauté for about a minute. Add the remaining ingredients. Cover, bring to a boil, reduce heat and simmer for about 15-20 minutes or until the liquid is absorbed. Remove from heat and fluff the quinoa. Top with fresh chopped cilantro. That’s it! Enjoy! Oh and you could put it all over some mixed greens for additional nutrition! Yum!

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