8 Servings 50 min Cook
1 1/2 Cup Quinoa
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
2 Pepper Jalapeno Peppers
2 Cloves, minced Garlic
1 Can Canned Black Beans
1 3/4 Cup Coconut Milk
1 Cup (not packed) Raisins
2 Tbsp Coconut Oil
1/2 Tsp Salt
1 1/2 Tsp Curry Powder
0 Tsp Cayenne Pepper
0 Tsp Chili Powder
4 Cup Fresh Cilantro
1/2 Cup, chopped Scallions
Preheat oven to 350 F.
Chop green onion, jalapeno, bell peppers; mince garlic.
Rinse the quinoa thoroughly and boil in water for 7-10 minutes.
Drain and set aside.
In a large skillet (cast iron, preferably), cook the garlic in the coconut oil on medium heat.
After a minute, add the red bell and jalapeno peppers, cayenne, curry powder and chili powder.
Cook for 6 minutes.
Add the sauteed mixture to the quinoa.
Stir in the black beans, cilantro, raisins, coconut milk and salt.
Transfer the mixture to an 8×11 dish and cook for 30-40 minutes.
Enjoy!
