Gluten-Free Favorite!

• 1 cup white quinoa, or a mixture of white and red quinoa if you rather
• 1¾ cups water in addition
• 1/16 teaspoon sea salt so you can add while cooking the quinoa

——-

• 1 cup diced red onion
• 2½ to 3 tablespoons olive oil
• 1½ cups pre-cooked black or red beans
• ½ to ¾ teaspoon sea salt
• 2¼ teaspoons umeboshi vinegar
• ⅓ to ½ cup chopped cilantro
• 1 avocado, diced
• Fresh squeezed lime juice, to taste
• Either red chili or jalapeño pepper, seeds removed and finely sliced, optional

• First, place the quinoa and 1¾ cups water in a pot and bring to a boil.
• Add a small pinch of sea salt, cover, and place a flame deflector under the pot.
• Lower the flame and simmer on low for 15 minutes.
• Remove the quinoa from the pot, place in a bowl, and set aside.

——–

• Most noteworthy, heat the olive oil in a separate pan.
• Add the red onions and begin to sauté.
• When the onions begin to glisten, add a small pinch of sea salt, ¼ cup water and continue to sauté.
• Add the black beans and a small amount of bean cooking liquid, to keep the mixture moist.
• Add the remaining sea salt and fold to blend the seasoning.
• Furthermore, lower the flame and let simmer 6 to 7 minutes.
• Turn off the flame, while you then add the cooked quinoa.
• Drizzle 1 tablespoon olive oil over the grain.
• In addition, add half of the chopped cilantro, the avocado and a little fresh-squeezed lime juice.
• Gently fold to mix all the ingredients together.
• Finally, place in a serving dish and garnish with a little freshly made guacamole if desired.

**To receive gluten-free recipes like this delivered directly to your inbox, sign up for our newsletters!