Spicy Quinoa and Black Bean Stir-Fry

Ingredients:

• 1 cup of Earth’s Finest Organic White Quinoa
• 2 cups of water or vegetable broth
• 2 tablespoons of Earth’s Finest Organic Virgin Coconut Oil
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 can black beans, rinsed and drained
• 1 cup of corn kernels, fresh or frozen
• 1 tablespoon of fresh chili, finely chopped (adjust to your preferred level of spiciness)
• 1 teaspoon of cumin powder
• 1 teaspoon of turmeric powder
• Earth’s Finest Pink Himalayan Salt Fine and pepper to taste
• 2 tablespoons of Earth’s Finest Organic ACV with Ginger & Turmeric
• 1/4 cup fresh cilantro, chopped (optional)
• 1/2 lime, juiced

Method:

1. Rinse the white quinoa under cold water until the water runs clear. This helps remove its natural coating, called saponin, which can make it taste bitter or soapy.
2. In a medium pot, bring the rinsed quinoa and water (or vegetable broth) to a boil. Then reduce heat, cover, and let it simmer for about 15 minutes, or until quinoa is tender and the water is absorbed.
3. While the quinoa is cooking, heat the coconut oil in a large skillet over medium heat. Add the chopped onion, bell peppers, garlic, and corn. Sauté until the onion is translucent.
4. Add the black beans, chili, cumin, and turmeric to the skillet. Stir well and continue to cook for another 2-3 minutes.
5. Fluff the cooked quinoa with a fork, then add it to the skillet. Stir well to combine.
6. Add the ACV with ginger and turmeric, salt, and pepper. Stir well, then remove from heat.
7. Squeeze the fresh lime juice over the stir-fry and sprinkle with chopped cilantro, if desired. Serve warm.