Southwestern Quinoa with Black Beans and Toasted Pecans

• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. cinnamon
• 3 Tbs. plus 1 tsp. olive oil, divided
• 1 bunch green onions, thinly sliced ( 1/2 cup plus 2 Tbs.), divided
• 1 1/2 cups red quinoa, rinsed and drained
• 1 avocado, sliced, optional
• 2 Tbs. plus 1 tsp. orange juice, divided
• 2 cloves garlic, minced (2 tsp.)
• 1 15.5-oz. can black beans, rinsed and drained
• 1/2 cup coarsely chopped toasted pecans, plus more for garnish

1. Combine salt, cumin, coriander, and cinnamon in small bowl.
2. Heat 2 Tbs.
3. oil in saucepan over medium-low heat.
4. Add 1/2 cup green onions, cover, and cook 5 minutes, or until softened.
5. Stir in cumin mixture, then quinoa.
6. Add 2 cups water, and bring to a boil.
7. Reduce heat to medium-low, cover and simmer 18 to 20 minutes, or until spiral-like germ is visible.
8. Remove from heat, and fluff.
9. Place folded paper towel over quinoa, cover pot with lid, and let stand 5 minutes.
10. Transfer to bowl.
11. Place avocado slices (if using) on plate, and drizzle with 1 tsp.
12. orange juice and 1 tsp.
13. oil.
14. Season with salt, if desired.
15. Heat remaining 1 Tbs.
16. oil in skillet over medium heat.
17. Add garlic, and saute 30 seconds.
18. Stir in remaining 2 Tbs.
19. orange juice, then black beans.
20. Cover, and cook 2 minutes, or until warmed through.
21. Stir bean mixture into quinoa.
22. Stir in pecans.
23. Serve garnished with avocado (if using), remaining 2 Tbs.
24. green onions, and pecans.

salt, ground cumin, ground coriander, cinnamon, olive oil, green onions, red quinoa, avocado, orange juice, garlic, black beans, pecans

Taken from www.vegetariantimes.com/recipe/southwestern-quinoa-with-black-beans-and-toasted-pecans/ (may not work)