Peruvian Quinoa with Black Beans

     * 1 tsp extra virgin olive oil
     * 1 cup chopped scallions
     * 6 cloves garlic, minced
     * 1/2 tsp red pepper flakes
     * 1.5 tsp cumin
     * 1 cup quinoa, rinsed well and drained
     * 2 cups canned, diced tomatoes--drain and reserve juice
     * 1 1/2 cup vegetable broth
     * 2 cups canned black beans, rinsed and drained
     * 1 cup cooked corn (fresh, frozen or canned)
     * 1 tbsp lime juice
     * 2 tbsp chopped fresh cilantro
     * 1 tsp coriander
   
   In a heavy bottom, 2-quart saucepan, heat oil and saute onion, garlic, and pepper
   flakes, stirring occasionally, until onion is soft (about 3-4 minutes). Stir in
   cumin.
   
   Add quinoa, reserved tomato juice, and broth (there should be exactly 2 cups of
   liquid). Bring to a boil, cover, and cook until quinoa is tender and nearly all
   liquid is absorbed (about 10 minutes).
   
   Add diced tomato, beans, corn and lime juice. Stir together over medium/low heat
   until heated through. Add cilantro, stir. Sprinkle with coriander. Serve with bread
   or tortillas.

   More spices will probably behoove you.  curry works well if you skip the lime juice.
   salt is almost de rigeur.