Southwestern Quinoa

Sometime last year I discovered quinoa and how yummy and versatile it is.  Quinoa is actually a grain like crop that is grown for its edible seeds; it is high in protein and low in fat.  The possibilities with quinoa are endless and once you learn how easy it is to cook, you won't want to stop experimenting.  Today's recipe is for a southwestern style quinoa that can be used in a grilled stuffed burrito or just by itself.

Ingredients:
1 cup quinoa (washed and drained)
2 cups water
1 TBSP + 1/2 tsp EVOO (extra virgin olive oil)
1 can of black beans (washed and drained)
1/2-3/4 of a roma tomato, diced
1/4 cup bell peppers, diced
1/4 cup mushrooms, sliced
1 TBSP plus a dash more of Cholula hot sauce
2 pinches or a little less than 1/4 tsp Mexican oregano
Salt & Pepper to taste
2 TBSP cilantro for garnish

Directions:
In a pan, bring water and quinoa to a boil.
Once it starts boiling, reduce the heat, cover the pan, and simmer until all of the water has evaporated.
In a separate pan, heat the olive oil and sautee mushrooms & tomatoes. Cook for about 2 minutes and add bell peppers.  Cook for another 2 minutes until the water released from the tomatoes has burned off.
Add salt, pepper, oregano, hot sauce, and black beans. Cook for about 4-5 minutes.
Stir in quinoa and cook for another 3-4 minutes.
Sprinkle cilantro on top & enjoy!!!
Serving size: 4-6