Spicy Black Bean Ragout with Quinoa and Avocado Crema

I love this recipe from Daily Bites for a healthy solution on a busy weeknight. It makes great leftovers for a healthy lunch and is a crowd pleaser so the whole family will be happy! (http://www.dailybitesblog.com/)

Spicy Black Bean Ragout with Quinoa and Avocado Crema - Serves 3-4

For the quinoa and ragout:

1 cup quinoa, rinsed and drained

2 cups water

2 tbs. olive oil

1 small-medium yellow onion, chopped

1 stalk celery, peeled and chopped

2 carrots, peeled and chopped

4 cloves garlic, finely chopped

1 small serrano chile, seeded and finely chopped

1 tbs. chili powder

1 tsp. ground cumin

1 tsp. coriander

1 (15 oz.) can diced tomatoes with juices

1 1/2 cups cooked black beans (or one 15-ounce can)

1 (4-ounce) can whole green chilies, drained and chopped

1 cup frozen corn (use fresh if in season)

1/3 cup water

Salt, to taste

For the avocado crema:

1 medium ripe avocado

Juice of one lemon

1/4 cup canned coconut milk (see *note below)

Pinch of sea salt

For garnish:

Chopped fresh parsley or cilantro

Chopped scallions

Start by making the quinoa: bring quinoa and water to a boil. Cover, reduce heat to very low and simmer 12-15 minutes or until water is absorbed and quinoa is fluffy.

While quinoa cooks, make the ragout: heat olive oil in a medium-large pot over medium heat. Add onion, carrots and celery. Cook 3-5 minutes until becoming soft, then add garlic, serrano, chili powder, cumin and coriander. Cook 1 minute, stirring constantly. Add tomatoes with juices, black beans, green chilies, corn, water and salt to taste. Cook until heated through over low heat, about 8-10 minutes.

As quinoa and ragout finish cooking, make avocado crema. In a food processor or blender combine all ingredients for crema. Blend until very smooth.

To serve, arrange a bed of quinoa on large platter or individual serving plates. Ladle ragout over top and dollop with spoonfuls of avocado crema. Garnish with chopped parsley (or cilantro) and scallions.