2 Cups Bushes seasoned recipe black beans, well drained

2 Cups quinoa, rinsed, cooked and cooled
3/4 Cup minced red sweet onion
1 Cup minced sweet pepper (red, yellow or orange)
1 minced Pasilla pepper
1 minced Serrano Chili Pepper (maybe 1/2 if it’s a large, go easy for those sensitive to spice)
1/2 Cup canned green chili peppers
6 oz Grape or Cherry tomatoes, halved, juice and seeds reserved.
3-5 limes, juiced
3 Tablespoons (or so) minced FRESH cilantro
2 Tablespoons rice wine vinegar
2 Teaspoons packed brown sugar
Kosher salt to taste (nutritional breakdown based on 1 teaspoon)

Directions

Makes roughly 12 1/2 – Cup servings

Rinse quinoa and cook quinoa with a pinch of salt*

While the quinoa is cooking mince all of the vegetables/chilies/peppers and cilantro, drain the canned chilies and black beans and mix together in a large bowl.

Cut tomatoes into halves or quarters, reserving what liquid and seeds that you can. Add to vegetable bowl

Juice 3 of the limes, mix with vinegar, tomato liquid/seeds and add brown sugar, mix to dissolve sugar

Once the quinoa is cooked and cooled combine it with the vegetables and chilies, add lime juice mixture and mix very well.

Taste for seasoning and add additional lime juice and salt as needed.

*(just like rice 1 cup quinoa to 2 cups water. Bring water to boil, add quinoa, cover and simmer until done and water absorbed, about 15 minutes)

Breakdown

Calories             116.6

Total fat            1.3 g

Cholesterol        0.0mg

Sodium              176.1mg

Total Carbs        24.1g

Dietary Fiber      4.5g

Protein               5.1g