I found this recipe while flipping through a recent issue of Bon Appetite. It’s super easy to make and very flavorful. I whipped it up to take to work for lunch this week. If you’re in a hurry, you can use canned black beans; if you have some time to spare, try dry beans–they’re more flavorful and have more nutrients.
1 tbsp olive oil
2 c chopped white onions
1 c chopped red bell pepper
1 c quinoa, rinsed and drained
2 tsp chili powder [I didn’t have this, so used a few shakes of red pepper flakes]
1/2 tsp ground cumin
1/2 tsp salt
1 1/2 c water
15 oz black beans, rinsed, drained
1/2 c chopped fresh cilantro
crumbled cotija or feta cheese (optional) [I used Bulgarian feta]
Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; saute until beginning to soften, about 5 minutes. Stir in next four 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 c cilantro, cook uncovered until heated through and liquid if fully absorbed, about 3 minutes. Transfer to bowl; sprinkle wih 1/4 c cilantro and cheese, if desired.