1 tbsp olive oil 1 onion diced 1 tbsp minced garlic 1 tbsp chili powder 2 tbsp tomato paste 2 cups chicken broth 1/2 tsp salt 1 box (225 g) quinoa 1 can (540ml) black beans, rinsed and drained
In saucepan, heat oil over medium-high heat; cook onions and garlic for 2 to 3 minutes, stirring often, or until starting to soften. Add chili powder; cook, stirring, for 30 seconds. Add tomato paste; cook, stirring, for 1 minute. Add broth and salt. Bring to a simmer over medium-high heat. Stir in quinoa and black beans; reduce heat to low, cover and cook for 20 minutes.
Remove from heat and let stand, covered, for 5 minutes. Fluff with fork. You may serve it garnished with lime wedges and coriander sprigs, if desired.