This recipe has been approved by my 12 year old. He commented on the fragrance from the spices which is not something he would normally mention. His plate was empty. We ate it as a side dish but it can also be a meal.
By Jackie Tyler
Ready in about one hour if served warm or longer if you chill in fridge.
2 tbsp olive oil
3 cloves of garlic crushed
1 onion diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
3 cups vegetable stock
1 1/2 cups quinoa, rinsed
1/2 cup raisins
19 oz tin of Black beans which have been rinsed OR about 3 cups pre-cooked black beans (black eyed peas are a good substitute)
2 carrots grated
2 sticks of celery finely chopped
1/2 cup fresh coriander.
Heat the olive oil in a suitable sized saucepan with lid.
Stir in the onion and garlic and cook until the onion is soft but not brown.
Stir in the cumin, coriander and cinnamon and cook gently for about 30 seconds.
Add the stock, quinoa and raisins. Stir well.
Bring to boil and then simmer with lid on for around 20 minutes or until the quinoa is cooked.
Allow to cool for around 30 minutes, fluffing with a fork every 10 minutes or so.
Stir in the beans, carrot, celery and the coriander saving some coriander for for garnishing.
Season with salt and pepper to taste.
Serve warm or chill in fridge and serve cold. Sprinkle remaining chopped coriander on top.