Quinoa Spanish Rice

Quinoa Spanish Rice

Spanish “Rice” (stabilized P3 – P4)

1 cup quinoa, soaked for 15 minutes and drained
1 Tbsp coconut oil
1/2 onion, chopped
2 garlic cloves
1 1/2 C. organic chicken broth
1 tsp ground cumin
1/2 C. green and red peppers, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can chili peppers
1/2 C. black beans

Melt coconut oil in saucepan over medium heat. Saute green and red peppers and onion until the onion is translucent. Add garlic and saute for a few more minutes. Add quinoa, spices and broth and turn to low heat once the mixture boils. Add canned peppers and black beans and cook for 5 – 10 more minutes. Remove from heat and let sit for 5 minutes. Fluff with fork before serving.