Quinoa and Black Beans

Cook one cup Quinoa (or brown rice) on low in vegetable stalk and set aside

Sauté in olive oil until soft:

1 stock celery

1 large carrot (just scrub and rinse)

1 small onion

Turn heat off and add:

2 tsp minced garlic

1 tsp ground cumin

1 tsp dry oregano

1 to 2 tsp coriander

Sea salt to taste

¼ tsp cayenne pepper or chili pepper

 

Then add:

1-2 cups low cooked black beans

Quinoa

Lemon juice

Garnish with chopped parsley or cilantro, serve with green salad.