Quinoa with Black Beans

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Earlier this week, I mentionedthat I was doing a recipe swap with the ladies over at SkinnyMs.com.  My Slow Cooker Shredded Beef was posted ontheir site and now I have the pleasure of whipping up Quinoa with Black Beanshere!
This was actually my firsttime ever using quinoa!  In this recipe,the quinoa was nutritious and delicious when paired up with the spicy blackbeans and tomatoes.  It makes a wonderfulvegetarian main dish, but also works well as a side to your favorite Mexicandishes!

Recipe Notes:*I found the flavor to be pleasantly spicy.  But if you don’t like spice, simply omit thecrushed red pepper flakes.*It took almost double the time in the recipe for my quinoato finally absorb all of the liquid, but I’m not sure why.  Any advice, quinoa experts?

Quinoa with Black BeansAdapted slightly from SkinnyMs.com
1 tbsp extra virgin olive oil1 small yellow onion, diced2 cloves garlic, minced¾ cup uncooked quinoa, rinsed1 (15 oz) can black beans,drained and rinsed1 tsp chili powder1 tsp cumin¼ tsp crushed red pepperflakes, or to tasteDash of sea salt1 (10 oz) can diced tomatoeswith green chilis, mild½ cup cilantro, chopped1 ¾ low sodium vegetable broth

Heat the oil in a largeskillet over medium heat.  Add the onionsand sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add all of the remainingingredients and stir to mix.  Cover andbring the pot to a boil.  Reduce the heatto low and simmer for 15-20 minutes or until the liquid is absorbed (see recipenote.) Remove from heat and allow to sit, still covered, for 5 minutes beforeserving.  Fluff the quinoa with afork.  Serve topped with avocado chunksand a sprinkle of feta, if desired.
Serves 3-4
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