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.
Chop mango
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


susan wesley