Quinoa with Black Beans & Cilantro

• Tbsp vegetable Oil
• 2 Cups chopped white onions
• 1 Cup chopped red bell pepper
• 1 Cup Quinoa, rinsed, drained (usually in the gluten free section or at Sprouts it is by the other grains)
• 2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 1/2 Cups water
• 15 oz can black beans, rinsed, drained
• 1/2 cup chopped, fresh cilantro, divided
• feta cheese (opt)
• avacado (opt)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 17 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 6 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro, cheese and avocado.

From: Sarah