Southwestern Quinoa Pilaf

This recipe is the result of me not being quite in the mood for my stuffed peppers... actually, being in the mood for them, but I just didn't feel like stuffing peppers or making up the salsa.  So, I just combined everything in the pot with the quinoa and it worked out nicely.

Southwestern Quinoa Pilaf
1 tablespoon oil of choice (olive, grapeseed, canola...)
a pinch of whole cumin seeds (~8 seeds)
1 clove garlic, minced
1/2 small onion, chopped
3/4 cup quinoa, rinsed
1 1/2 cups water
3/4 teaspoon salt
2 Anaheim peppers, blistered and peeled (go here to see how to do this), then chopped
1/2-1 jalapeno, blistered and peeled, then chopped (this just depends on how hot you want it)
1 cup cherry tomatoes, halved
1 lime juiced
2-3 tablespoons cilantro, chopped
1 can beans of choice, drained and rinsed (I used kidney beans)

Heat oil in a saucepan over medium-high heat. Add the cumin seeds and let them toast for a couple of seconds. Add in the garlic and onion and cook for a 1-2 minutes, until the onion begins to sweat. Add in the quinoa and stir to coat it in the oil and veggies. Add in the water and salt. Bring to a boil, add in the peppers and tomatoes, then cover and turn the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and most of the water is absorbed.  Add in the lime juice, cilantro and beans and mix together.

This recipe was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, and Whole Foods Friday.