3 Tbs. Onion, minced 3 Cloves Garlic, chopped 2 Tbs. Olive Oil 3/4 Cup Orange Juice 2 Tbs. Lemon Juice 2 Tbs. Red Vinegar 2 Tbs. Honey or Agave 4 Cups Stock, chicken or vegetable 1 Can Black Beans, 14 oz.
Spice Blend:
1 Tbs. Red Chili Pepper, ground 1 tsp. Annatto Seed, ground 2 tsp. Dark Chile Powder 2 tsp. Cumin, ground 1 tsp. Salt
2 Cups Quinoa
Gather and measure spice mix ingredients.
Note: Red chili pepper and annatto can be found in small packets as shown in this photo.
They are very similar in appearance as both are red and ground.
Red chili pepper is a mild, dried pepper that sometimes goes with the name "California" or "New Mexico".
This pepper should not be confused with crushed red pepper, which is very hot.
Hand squeeze an orange or two.
Hand squeeze and measure the lemon juice.
Measure vinegar and honey.
Did you notice the 2 tablespoon measuring spoon?
Im not a big gadget person but do find this spoon to be very handy.
Measure the quinoa and place into a strainer.
Spray cold water over the quinoa for about 30 seconds.
Let drain until needed.
Later in the recipe, when the quinoa is cooking, you can use the same strainer to rinse off the black beans.
You can also use drained spicy black beans instead of canned, if you have them around.
