Ingredients: Onions, 3 celery stalks, 4 Baku tomatoes, a glass of black beans (such as Eden Foods organic black beans), a glass of cooked red quinoa (such as Alter Eco organic quinoa), a teaspoon of paprika, a teaspoon of cumin, unrefined sea salt and freshly ground black pepper.
Preparation:
Boil quinoa and black beans. To do this, pour black beans with water overnight, and the next day drain and cook for 40-60 minutes until tender. Rinse the quinoa and place it in boiling water (quinoa to water ratio 1: 2), reduce heat, cover and cook for 15 minutes until the quinoa has absorbed all the water.
Pour oil into a preheated deep frying pan and sauté the finely chopped onion and celery for 5 minutes, stirring occasionally. Add the chopped tomatoes (after removing the skin from them), pour in a glass of water and bring to a boil, then reduce the heat and cook for 15 minutes.
Then add the quinoa, black beans, cumin, paprika, salt, pepper and water so that it covers the contents of the pot by two fingers. Continue simmering for 10 minutes to mix all the flavors. Can be served with fresh herbs such as parsley or cilantro.