Southwestern Quinoa With Black Beans & Toasted Pecans

1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
3 Tbs plus 1 tsp olive oil, divided
1 bunch green onions, thinly sliced (1/2 cup plus 2 Tbs), divided
1 1/2 cups red quinoa, rinsed and drained
1 avocado, sliced
2 Tbs, plus 1 tsp orange juice, divided
2 cloves garlic, minced
1 15.5oz can black beans, rinsed and drained
1/2 cup coarsely chopped toasted pecans

1) Combine salt, cumin, coriander and cinnamon in small bowl.
2) Heat 2 Tbs oil in saucepan over medium-low heat. Add 1/2 cup green onions, cover and cook 5 minutes, or until softened. Stir in cumin mixture, then quinoa. Add 2 cups water, and bring to a boil. Reduce heat to medium-low, cover and simmer 18 to 20 minutes, or until spiral-like germ is visible. Remove from heat, and fluff. Place folded paper towel over quinoa, cover pot with lid and let stand 5 minutes. Transfer to bowl.
3) Place avocado slices on plate, and drizzle with 1 tsp orange juice and 1 tsp oil. Season with salt, if desired.
4) Heat remaining 1 Tbs oil in skillet over medium heat. Add garlic and saute 30 seconds. Stir in remaining 2 Tbs orange juice, then black beans. Cover and cook 2 minutes, or until warmed through. Stir bean mixture into quinoa. Stir in pecans. Serve garnished with avocado, remaining 2 Tbs green onions and pecans.

Review: Oh, I got lazy with this one. I found a stray box of quinoa in the cabinet. I reviewed my collected recipes and settled on this, even though I had ordinary quinoa and not the red stuff. I also didn't have scallions. And, I didn't realize my pecans were supposed to be toasted (seriously, it's in the title, but I'm used to the first step of a recipe saying "toast the nuts"). Despite my issues, this was an incredibly delicious recipe! It had a slightly fragrant taste due to the cinnamon and coriander, but in a perfectly balanced way. It was still savory and VERY filling. It was also pretty easy to make, with lots of protein!

Adapted from:
http://www.vegetariantimes.com/recipe/southwestern-quinoa-with-black-beans-and-toasted-pecans/