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Quinoa, Tomatoes, Black Bean, and Avocado

Ingredients

2 1/2 c. black beans, cooked or canned, organic

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. sea salt

1 tsp. black pepper

4 tbsp. fresh oregano

1/4 c. cilantro, bunch, fresh, organic

1 avocado

1 c. white quinoa

14 1/2 oz. diced tomatoes, canned

2 tbsp. extra virgin olive oil

9 garlic

2 jalapeno pepper

Directions

Bring 2-3 inches of water to boil. Place quinoa in colander over the water. Place a clean kitchen cloth 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.

Drain tomatoes, retaining juices. Add enough water to juices so that you have one cup of liquid.

Heat a skillet over medium high heat. Add olive oil and chopped jalapenos, and cook for 30 seconds. Add chopped 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, chopped oregano, chopped cilantro, and quinoa and cook for 7 minutes.

Serve with diced avocados.

Note: If you are not in hurry, try preparing it a day before to allow the seasoning to settle. To me, it tastes so much better. Bon Apetite!!