Speedy Mexican Black Beans and Quinoa Recipe

Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low cover and simmer until water is absorbed and quinoa is tender 20 to 25 minutes.

Meanwhile combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans diced tomatoes cumin coriander garlic powder and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.

Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.