Black Bean and Corn Quinoa

Adapted from BigOven.

So far the only dish we've cooked using quinoa was Greek-inspired. Thanks to my Aunt Jane for sharing this recipe with me, we have now cooked another successful meal using quinoa - this time southwestern-themed with black beans, corn, and cilantro. This is a quick meal that could easily be enjoyed with chips and salsa, or made into a side dish with tacos or quesadillas.

Ingredients:

• 1 tsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3/4 cup uncooked quinoa, rinsed
• 1 1/2 cups vegetable broth
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/8 tsp cayenne pepper
• 1 cup frozen corn kernels
• 2 15-oz cans black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped

Directions:

Heat oil in a medium saucepan over medium heat. Stir in onion and garlic; saute until lightly browned.

Pour quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Bring to a boil. Cover and reduce to medium heat. Simmer 20 minutes.

Stir in the frozen corn and continue to simmer for 5 minutes. Mix in the black beans and cilantro.

Yield: 4 servings