Ingredients

• 1 cup quinoa, rinsed
• 14 ½ oz can of petite cut diced tomatoes
• 2 T extra virgin olive oil
• 9 cloves garlic, chopped
• 2 jalapeños, chopped (for an extra kick save the seeds)
• 2 ½ cups black beans (I use this black bean recipe)
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp Pure Himalayan Salt
• 1 tsp black pepper
• ¼ cup fresh oregano
• ¼ cup fresh cilantro
• ½ cup queso fresco (optional)
• 1 avocado, diced

Instructions

1. Bring a pot of water and quinoa to boil. Boil for 10 minutes. Drain in a fine Mesh Colander.
2. Bring 2-3 inches of water to boil. Place quinoa in colander over the water. Place a clean cotton dish towel over the pot and cover with a lid. (Make sure the cloth is not so large as to cause a fire hazard) Steam for 10 minutes.
3. Meanwhile, drain tomatoes, retaining juices. Add enough water to juices so that you have one cup of liquid.
4. Heat a skillet over medium high heat. Add olive oil and jalapeno, cook for 30 seconds. Add garlic and cook 30 seconds more. Add black beans, cumin, chili powder, salt and pepper. Cook for 30 seconds and add in tomato liquid. Bring to a boil and then simmer for 7 minutes. Add tomatoes, oregano, cilantro and quinoa and cook for 7 minutes.
5. Serve with diced avocados and queso fresco.