- 1 tsp. vegetable oil or butter
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- ¾ c. uncooked quinoa
- 1 ½ c. vegetable broth
- 1 tsp. ground cumin
- ¼ tsp. cayenne pepper (I don’t add this; I sprinkle it on the adult’s servings)
- salt and pepper to taste
- 1 c. corn kernels, frozen or canned
- 2 (15 ounce) cans black beans, rinsed and drained
- ½ c. chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and saute until lightly browned; add the garlic the last minute or two. Throw the quinoa into the saucepan with the onions and add the vegetable broth. Season with cumin, cayenne pepper (or hold till later), salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir the corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans. Sprinkle cilantro on each plate – my kids won’t eat cilantro (I don’t know what’s wrong with them). The grown-ups at my house like to sprinkle ours with cayenne.
Another option with black beans from storage is at: http://honeyvillefarms.blogspot.com/2015/02/quinoa-black-beans.html