Diane Henderiks' Black Bean & Quinoa Pilaf
Recipe Courtesy Diane Henderiks
Heat oil in large pan over medium heat.
Add onion, celery and garlic and cook until tender (5 minutes).
Add quinoa, chili powder, cumin and dry mustard. Cook and stir until quinoa begins to brown lightly.
Add broth and tomato sauce. Bring to a boil, reduce heat and simmer, covered, for about 20 minutes or until liquid is absorbed.
Combine next 7 ingredients (diced tomatoes through lime juice) in medium bowl.
Add tomato mixture to quinoa mixture and gently combine.
Season to taste with salt and pepper.