Easy quinoa with black beans and corn

Quinoa is my favorite pseudo grain. It originates from the Andean region and was consumed by the Incans. It’s seeds are full of fiber and iron and acts as the perfect substitute for rice or pasta. It’s prepared the way as rice and goes great with any protein dish or as a base for a salad. The following recipes makes 10 side servings.

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
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