Quinoa and Black Beans with Peri-nnaise

Recipe and pic courtesy of the amazing 
Kim Beavers, MS, RDN; Author: Best Body Cookbook

Quinoa and Black Beans with Peri-nnaise

1 teaspoon olive oil
1 onion, chopped (or 1 cup frozen chopped)
½ cup green pepper, chopped (or ½ cup frozen chopped)
2 cloves garlic, minced
1/2 cup uncooked quinoa
1 cup low sodium, low-fat chicken or vegetable broth
1 teaspoon cumin
½ teaspoon salt
2 (14.5-ounce) cans black beans, drained and rinsed
3 plum tomatoes, chopped (or 1 can petite diced tomatoes drained)
¼ cup Peri-nnaise (see below)
¼ cup chopped cilantro (optional)
Lime wedges (optional)
    Heat the oil in a medium saucepan over medium heat.  Stir in the onion and green pepper, and sauté for about 5 minutes.  Add the garlic and quinoa into the saucepan and allow to toast for 2-3 minutes (until quinoa gets slightly browned). Add the broth, cumin and salt. Bring the mixture to a boil. 
    Cover, reduce heat and simmer for 15 minutes. 
    Mix in the black beans, chopped tomatoes and continue to heat for 5 minutes.  When serving, garnish with Peri-nnaise and optional lime wedges and cilantro.
    Peri-nnaise is Peri-Peri mayo, it is tangy with a tiny little kick.
    It is the perfect way to elevate simple dishes like this one.
    1 Cup Vegenaise (or mayonnaise of choice)
    3 tablespoons DiChickO’s Marinade
      Mix the ingredients together and enjoy as a dip for veggies over beans and rice, or as a sandwich spread.  
      Yield:  8 ½ cup servings
      Nutrient breakdown:  Calories 130, Fat 2g, Cholesterol 0mg; Sodium 400mg, Carbohydrate 25g, Fiber 6g, Protein 6.
      Diabetes Plate Plan: 1 ½ Starch, 1 Vegetable