Quinoa and black bean nachos
Ingredients
- 1/2 cup of quinoa, rinsed
- 1 cup water
- 1 tsp minced garlic (jarred)
- 1/4 teaspoon ground chili
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 tablespoon tomato paste
- 1 can (~400g) black beans, drained and rinsed
- 1 bag of corn chips
- Grated cheese (for topping)
Method
Add all ingredients except for black beans to a pot and mix together.
Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes. If the quinoa isn’t quite cooked add a little bit more water and cook until liquid is absorbed. Repeat as needed.
Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans. Allow to sit for a few minutes covered to heat up the beans.