1 Tbsp olive oil, divided
1 red bell peppers, thinly sliced
1 yellow bell peppers, thinly sliced
1 large red onion, thinly sliced
1 cup Ancient Harvest Inca Red Quinoa, cooked according to package instructions
1 can black beans, drained and rinse
1 tsp garlic, minced
¼ cup of water
½ tsp cumin
½ tsp ground coriander
½ tsp chili powder
Salt, to taste
1 Tbsp lime juice
¼ cup cilantro, finely chopped
Limes in quarter
3 jalapenos, sliced thinly (optional)
1 avocado thinly sliced
¼ cup cotija
Heat 1 teaspoon of olive oil in a medium pan over medium heat.
Add the onion and the bell peppers cook for 10 – 15 minutes, stirring occasionally, until caramelized. Turn heat down if browning too quickly. In a different pan (if you have one, if not use the same pan), heat 1 teaspoon of olive oil over medium heat and place the jalapenos and cook each side for a couple minutes leave in the pan until ready to use.
Meanwhile, cook quinoa according to package instructions. Keep covered once done.
Heat the last teaspoon of olive oil in small pot over medium heat.
Add garlic and stir for about 1 minute. Add in the beans, ¼ cup of water, cumin, ground coriander, chili powder and salt to taste. Simmer for 5 minutes, stirring frequently.
Fluff quinoa with a fork and stir in cilantro, lime juice, and salt to taste.
Serve quinoa topped with onions, bell peppers, beans, jalapenos, avocado, cotija, limes