1/2 cup quinoa rinsed

1 can Bush’s black beans

1 seeded jalapeño pepper chopped

4 green onions, thinly sliced

1 tablespoon olive oil

In a large saucepan, combine the quinoa and 1 cup of water and bring to a boil. Reduce heat to medium, cover and simmer until quinoa is tender and water is absorbed, about 12 to 15 minutes.

Meanwhile, chop jalapeño and green onions and sauté with olive oil in a sauce pan. Add 1 can of black beans and seasoning to cooked quinoa. Serve and enjoy.

Mary Robichaux, New Iberia