- 1 tablespoon vegetable oil
- 2 cups chopped white onions
- 1 cup chopped red bell pepper
- 1 cup quinoa, rinsed, drained
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 11/2 cups water
- 1 15-ounce can black beans, rinsed, drained
- 1/2 cup chopped fresh cilantro, divided
- Crumbled Cotija cheese or feta cheese (optional)
- A grain with a delicate flavor and a texture similar to that of couscous; available at natural foods stores
- Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.