Tropical Quinoa with Black Beans and Mango
1 cup quinoa*, well rinsed 1/4 tsp ground allspice
1 ripe mango or 1 cup frozen mango chunks, chopped 1/4tsp ground coriander
1 Tbsp water 1/8 tsp cayenne
1 small red onion, minced 1-15 ounce can black beans, drained and rinsed
½ red pepper minced salt and freshly ground pepper
2 tsp grated fresh ginger 2 Tbsp minced fresh cilantro
2 cloves garlic, minced 1-2 Tbsp lime juice
1 tsp sucanat
½ teaspoon dried thyme
¼ tsp ground cumin
Cook the quinoa, Bring water to a boil add quinoa and cook 15 minutes.
Sauté onion and pepper in skillet, add water as needed til veggies are soft, about 4 minutes.
Stir in ginger, garlic, sugar, thyme, cumin, allspice, coriander and cayenne and cook, stirring until fragrant, 1 minute.
Add beans and cooked quinoa season to taste with salt and pepper.
Stir in mango, cilantro and lime juice. Cook til heated thru, 2-3 minutes.
Serve immediatelyServes 4
*Can use brown rice in place of quinoa. I like to make about 5 cups of cooked rice each week. That way it is ready to go for recipes just like this one. Or for breakfast cereals or adding to a salad.
Adapted from Quick Fix Vegan by Robin Robertson