Just as I substitute rice noodles for pasta, I do the same thing with quinoa for rice. It is like a blank canvas and soaks up flavors whilst at the same time providing protein. Tomatoes, black beans, garlic and some spices (depending on how spicy you like your dishes you can use less than I do) round out this recipe.
2 cups of boiling water
1 cup quinoa
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 cloves of garlic – grated
2 cups of canned chopped tomatoes
1 tbsp. harissa paste (or less)
1 tsp. cumin (or less)
1 x 15oz. can of black beans
1 1/2 cups chicken or veg. broth
Pour the boiling water into a saucepan, add the quinoa, bring to a boil and simmer for 12 minutes. Remove from heat, fluff through with a fork and leave to stand for 15 minutes.
Place oil in a frying pan and when sizzling add the onion and let soften and brown slightly, then add the garlic and cook for another few minutes.
Pour in the tomatoes, mix in the harissa paste and cumin , add the beans and broth and bring to a boil then simmer for 10 minutes.
Stir in the cooked quinoa and serve immediately