Spanish Quinoa and Beans
April 7, 2010
Spanish Quinoa and Beans (version of Spanish Rice and Beans)
(Yield 4 cups)
2 cups cooked Quinoa (follow package directions for cooking)
1 oz. Spanish Spice (see recipe)
1 Tbsp. Tumeric
1/2 tsp. Dried Oregano
12 oz. can Black Beans or Kidney Beans
4 cloves Roasted Garlic
1/2 Red Onion, finely diced
1 Tbsp. Worcestershire Sauce
1 oz. Sherry Vinegar
1 oz. Olive Oil
S&P to taste
In sauce pan, saute onion, garlic and spices in olive oil until onion are translucent. Add cooked quinoa and beans, stir until blended. Deglaze with worcestershire and sherry vinegar, add salt and pepper to taste.
