Quinoa and Black Beans
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt and ground black pepper to taste
1 cup frozen corn kernels
Two 15-ounce cans black beans, rinsed and drained
½ cup chopped fresh cilantro
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned (about 10 minutes).
Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt and pepper.
Bring the mixture to a boil. Cover, reduce heat and simmer until quinoa is tender and broth is absorbed (about 20 minutes).
Stir frozen corn into the saucepan, and continue to simmer until heated through (about 5 minutes).
Mix in the black beans and cilantro.
Published Apr 19, 2016