Presented by Teri's Food Therapy
Ingredients
1 -½ cups quinoa (washed)
1 – cup pre-cooked red beans (kidney beans)
1 – ½ cups water
1 – cup coconut milk
2 – tbsp olive oil
– ½ small onion, diced
4-5 – cloves garlic, minced
2 – pimentos, chopped
1 – tsp allspice berries (or ½ tsp ground allspice)
1 – sprig thyme
½ tsp black pepper
Hot pepper, to taste
Salt, to taste
Instructions
In a medium-sized saucepan over high heat, add the olive oil.
Toss in the diced onion, chopped pimento, minced garlic, and allspice berries. Sauté for about 1-2 minutes until fragrant and the onions are translucent.
Add the pre-cooked red beans, coconut milk, water, and washed quinoa to the saucepan. Season with salt and black pepper.
Bring the mixture to a simmer, then lower the heat to med-high. Allow to cook for 12-15 minutes, or until all the liquid has absorbed.
Once the liquid has cooked down, turn off the heat and let the quinoa sit for 10-15 minutes.
Fluff the quinoa with a fork and serve hot with your desired toppings.
