Mexican quinoa

We propose a simple and delicious recipe for Mexican quinoa cooked in a Oti Home lightweight cast iron honeycomb pan :

Ingredients:
- 1 cup of quinoa
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 tin of 400g diced tomatoes
- 1 can of 400g black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Optional: lemon for serving, fresh chopped coriander

Instructions:

1. Rinse quinoa under cold water before cooking according to package directions. It is usually boiled in 2 cups of water for every cup of quinoa for about 15 minutes or until the water is completely absorbed. You can use Oti cast iron skillet for this step.
2. In the cast iron skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant.
3. Add the chopped peppers and cook for about 5 minutes or until they begin to soften.
4. Add the diced tomatoes and drained black beans to the pan. Mix well.
5. Season with cumin, chili powder, salt and pepper to taste. Continue to cook stirring for 5-7 minutes or until all ingredients are evenly heated.
6. When the quinoa is ready, add it to the pan and stir well to combine all the ingredients.
7. Let the mixture simmer together for another 2-3 minutes to combine the flavors.
8. The dish is served warm, garnished with lemon wedges and fresh chopped cilantro, if desired.

This recipe makes enough for about 4 generous servings.

Good appetite!