Quinoa and black beans my style

Quinoa with black beans

Quinoa of tastiness

Ingrediants

1 teaspoon of oil 

4 spring onions, chopped  finely

3 cloves garlic, chopped 

1 tsp of minced garlic granules

100g quinoa 

1 tin of sweetcorn (160g) 

2 red peppers, chopped finely

15 fl oz vegetable stock or vecon

1 1/4 teaspoon ground cumin 

1/4 teaspoon cayenne pepper  ( add more if you like it hot )

salt and black pepper to taste 

1 tin of black beans or home cooked (400g) 

2 medium tomatoes, finely chopped

All the happy ingrediants, animal and murder free

 Method

1. Add the oil in a saucepan. Add the spring onion and two kinds of garlic and fry until the onions are softened.

2. Add the quinoa with the cumin, cayenne pepper, half the pepper and the vegetable stock into the saucepan. Bring to a rolling boil then turn down to around a 4 low to medium heat. Cover and leave to cook for around 15 mins. 

3. When the 15 minutes are up add the black beans, sweetcorn and the rest of the pepper and allow to simmer for around another 5 minutes. Make sure everything is cooked through. You can add herbs if you like at this stage coriander or parsley would work great.

Spring onion and garlic cooking off

Happy colourful pan

Adding in the stock, lid on and simmer

black beans, sweetcorn and diced tomato

Tip: I cooked my turtle/black beans in my slow cooker the day before as you can just put them on and leave them to cook slowly on low. It works great, for bigger beans you can leave them on overnight on low, especially good for dried chickpeas.

Wonderful Quinoa served with a fresh salad.