Ingredients 1 cup dried kidney beans, soaked 2 tsp cumin (divided) 3 cup water 1 tbsp extra-virgin olive oil 1 medium onion, chopped 2 tsp sea salt (divided) 2 clove garlic, minced 1 large green pepper, chopped 1 tsp dried oregano 1⁄4 tsp cinnamon 1⁄8 tsp cayenne 2⁄3 cup quinoa, rinsed in warm water and drained 1 cup fresh or frozen corn 1 cup organic tomato sauce ((double amount if desired)) 1 cup waterInstructionsDrain soaking water off beans. Place beans in a large pot with 1 teaspoon cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups water (45 minutes). Heat oil in skillet on medium heat. Add onion, 1 teaspoon of the salt, garlic, green pepper, the remaining 1 teaspoon of cumin, and the rest of the spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beans and remaining 1 teaspoon of salt to other ingredients; simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.