Peruvian Quinoa with Black Beans

• 1 tsp extra virgin olive oil
• 1 cup chopped scallions
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp cumin
• 1 cup quinoa, rinsed well and drained
• 2 cups canned, diced tomatoes--drain and reserve juice
• 1 1/2 cup vegetable broth
• 2 cups canned black beans, rinsed and drained
• 1 cup cooked corn (fresh, frozen or canned)
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• coriander

In a heavy bottom, 2-quart saucepan, heat oil and saute onion, garlic, and pepper flakes, stirring occasionally, until onion is soft (about 3-4 minutes). Stir in cumin.

Add quinoa, reserved tomato juice, and broth (there should be exactly 2 cups of liquid). Bring to a boil, cover, and cook until quinoa is tender and nearly all liquid is absorbed (about 10 minutes).

Add diced tomato, beans, corn and lime juice. Stir together over medium/low heat until heated through. Add cilantro, stir. Sprinkle with coriander. Serve with bread or tortillas.