Meatless, Luscious Fun! Black Bean and Quinoa Stew

Why is it, that when I am traveling I always crave the food of another country? Don't get me wrong, the food of France has been spectacular. Fresh and French both start with the same letter for a reason, I think! The wine is amazing. But sometime about last night I starting thinking about spicy black beans and tortillas. Yes, I could probably find something kinda  like this in Paris, but I want the real thing. No gloppy cheese, not mounds of sour cream. Just black beans with lots of jalepenos on top. And oh yeah, a couple of really crunchy, crisp tortilla chips on the side - home made please.

Black Bean and Quinoa Stew
1 1⁄2 Cups Quinoa
1 TB Olive Oil
3 Cups Vegetable Broth
1⁄2 Tsp Sea Salt
1 TB Turmeric
3 (15oz) Cans Seasoned Black Beans
2 Grated Garlic Cloves
2 TB Chopped Cilantro, plus more for garnish 2TB Lime Juice
1⁄2 Cup “Faux” Cream Fraiche*
1⁄2 Cup 50% Light Cheddar Cheese
Fresh or Pickled Jalepenos on the side.
Step One
Place the quinoa into a crock-pot. (I use a 6-quart pot crockpot.) Add the olive oil, broth, salt and turmeric.
Step Two
Cover and cook on low for 4-5 hours, or on high for 2-3 hours. The quinoa is done when the liquid is almost completely absorbed.
Step Three
Add the Black Beans with their sauce and close the lid. Cook on high for about 20 minutes, or until the beans are warm. Stir in the garlic, cilantro and lime juice. Serve topped with the faux crème fraiche, more cilantro and pass the cheese and jalepenos.
Corn chips are a great accompaniment as well! 
*Faux Creme Fraiche is made by combining a 1/2 Cup of Nonfat Greek Yogurt and 1 Tsp of Lemon Juice.