1 (15 ounce) can black beans, drained and rinsed

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon crushed red pepper flakes (more or less to taste)

1/2 teaspoon black pepper

Kosher salt or sea salt to taste

1 (4.5 ounce) can diced green chilis

1 (10 ounce) can of diced tomatoes

1/2 cup freshly chopped cilantro

1 3/4 cup vegetable broth, low sodium

In a large skillet saute diced onions until tender about 4 minutes, add garlic and saute one additional minute.  Add the remaining ingredients in the order listed above.  Cover,bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed.  Remove from heat and allow to sit 5 minutes covered before serving.  Fluff quinoa with a large spoon and serve.

Note: As always, use organic products when possible to reduce pesticide/herbicide exposure.