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

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