Buttered Quinoa with Spicy Black Beans

This is either a weekend meal, or needs prep work on the weekend to get the beans done.

Buttered quinoa:
1 cup quinoa
2 cups vegetable or chicken stock
100g butter
sea salt
freshly ground black pepper

Spicy Black Beans
1 cup black turtle beans
2 Tbs vegetable oil
1 tsp ground coriander
1/2 tsp chilli powder
3 cloves garlic, crushed
1 red onion, finely diced
1 red pepper, seeds removed, finely diced
1 cup sweetcorn (fresh or frozen)
1 cups vegetable or chicken stock
400g can peeled tomatoes, chopped
juice of 2 limes
1/2 cup chopped fresh coriander leaves
sea salt
freshly ground black pepper

1. Rinse the quinoa for 2 minutes to remove natural bitter coating.
2. Bring stock to the boil in a saucepan. Stir in quinoa and simmer uncovered for 20 minutes, or until translucent and the liquid is absorbed. Stir in the butter so that it melts. Season with salt and pepper.

Spicy Black Beans
1. Soak the beans overnight in cold water. Next day, drain the beans and place in a saucepan. Cover with fresh cold water and bring to the boil. Simmer for 1 hour until beans are tender. Drain.
2. Meanwhile, heat oil in a large pan. Add spicces, garlic and onion and cook gently for 10 minutes to soften the onion. Add vegetables, stock and tomatoes and bring to the boil then simmer for 15 minutes. Add the beans to reheat.
3. Stir in lime juice and coriander. Season with salt and pepper to taste.

Serves 6

From More Simple Cafe Food - Secrets of the Cafe Kitchen by Julie Le Clerc