3/4 cup red quinoa
1 1/2 cups veggie or chicken stock
1/2 red onion, diced small
1 1/2 sweet peppers, diced
1 tsp chili powder, 3/4 tsp ground cumin
1/2 tsp cayenne, 1 tsp salt
1 cup cherry tomatoes, halved
1-2 pickled jalapenos, chopped
1 can black beans, rinsed and drained
1/4 cup cilantro
1-2 limes, juiced
Place the quinoa and stock in a sauce pan and heat to boil. Reduce to simmer and cook until the liquid has been absorbed. This can be done ahead of time. When cooked, fluff with a fork and set aside until needed.
Add spices. Cook 1-2 minutes.
Add jalapenos, tomatoes and black beans. Cook a few minutes until tomatoes are softened and beans are heated through.
Add cilantro and quinoa. Toss together lightly. Add lime juice to taste (at least the juice of one lime, more as needed or desired) and toss again.
Allow to cool to room temperature and serve with sliced avocado and cilantro garnish.
Or as a hot taco filling with avocado cream.
Or atop a tostado with yogurt spread and melted cheese.