Last night I did not have a lot of ingredients lying around and we wanted tacos. With a few items I had in the kitchen I was able to whip this up in 20 minutes. A meat-free tex mex treat that can easily be served with traditional taco toppings. Sure to please even the pickiest eaters.
Quinoa (pronounced "Keen-Wah") is a whole grain, that is also high in protein. For individuals who have had bariatric surgery, this should not "get stuck" like rice or other grain foods. When you cook with Quinoa, meat or other protein sources are not needed. It is as simple as cooking rice, 2 parts liquid such as water or broth to 1 part quinoa.
Tex Mex Quinoa
2 c. water or chicken broth (I prefer the broth for a richer flavor)
1/2 - 1 diced onion
1 c. diced peppers or Trader Joe's Frozen Pepper Strips
2 tsp. fresh diced cilantro (or two frozen "cubes" of cilantro)
1 tsp. fresh chopped garlic (or 1 frozen "cube" of garlic)
1-2 cans black beans rinsed and drained (per your preferences and # serving)
1 can diced tomatoes rinsed and drained
1 packet of taco seasoning
1 tsp. cumin
1. In a large skillet to sauce pan combine quinoa, water/broth, onion, peppers, cilantro, garlic and cumin. Bring to a vigorous, rolling boil over high heat.
2. Reduce heat to medium, cover and simmer for 15 minutes. Quinoa will uncoil when done. As you quinoa is cooking open and drain the black beans and tomatoes in a colander.
3. When quinoa is finished add black beans, tomatoes and taco seasoning to taste.
4. Serve with your favorite tex mex toppings such as salsa, guacamole, onions, pico de gallo, etc.
Left overs can be served cold or hot. 
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