Quinoa with Black Beans and Cilantro

I've been playing around with quinoa since it is kind of the new "healthy" thing.  Creative cooking is today which means I've been trying new recipes and this is one I found...then made additions to....and I love it.  Most quinoa needs to be rinsed well before using.  It used to be called Inca gold because it was so important to the Peruvian culture.  It is high in protein with great essential amino acids, high in lysine, fiber, is gluten-free and easy to digest.  Many people think it helps with migraines.  Although it looks like rice or cous-cous, it is more related to beets and spinach and kale.  A good for you food. 

Quinoa with Black Beans and Cilantro

4 to 6 servings

Ingredients

1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa,* rinsed, drained (see my variation below)
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cup water
1 15-ounce can black beans, rinsed, drained
½ cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional)

Preparation

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.

My variation:  I actually used two boxes of quinoa and wild rice mix-the Near East brand called Quiona Blend with roasted red pepper and basil.  I continued using the regular recipe (with the addition of the boxed seasoning packets.) 

Even David liked this and I would use it as a side or a main dish.  It would be great with grilled chicken or salmon or spooned in a tortilla.  I loved eating it as is.  Yum!