Take Heart Zesty Red Quinoa ‘Rice’ with Dark Chocolate.

In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, chipotle powder spice, and salt; cook for 2 minutes.

Rinse quinoa until the water runs clear and strain well. Stir in uncooked quinoa; cook and stir for 1 minute until quinoa is toasted, fragrant and slightly browned. Add broth and salsa, bring to a boil; reduce heat to simmer. Cover and cook 20 minutes 20 Minutes or until quinoa is tender and most of the liquid is absorbed. Let stand for 5 minutes 5 Minutes.

Add chocolate, allow to melt, stir gently, add cilantro, lemon juice; fluff rice with a fork. Serve and enjoy, your heart will ♥ you!

If you want to make your own salsa, here's how! Preheat your broiler. In a large bowl, combine 3 medium quartered and cored tomatoes (about 1-1/2 pounds total), 1/3 cup chopped onion (1 small), 5 cloves garlic (peeled), and 1 halved and seeded fresh jalapeno chile pepper. Toss with 2 to 3 tablespoons coconut oil, just enough to coat. Spoon mixture onto a large baking sheet, spreading evenly. Broil 5 inches from the heat for 8 minutes 8 Minutes . Turn vegetables. Broil for 8 minutes 8 Minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes 10 Minutes. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add 1 cup coarsely chopped fresh cilantro leaves, 1/4 to 1/3 cup lime juice, and 1/2 teaspoon sweetener; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill in a sealed mason jar. Makes 3 cups.