This is a tasty dish that can be served as either a side or a main dish. The cayenne pepper gives it just a little bit of a kick. Use up any leftovers as a tasty filling for wraps…just add some fresh veggies and you’ve got a protein and fibre packed meal that can be prepared in a matter of minutes. (Served here with Sauteed Portabella Mushrooms and Kale and some sliced tomatoes with fresh ground pepper)
6 servings
1 tsp olive or grape seed oil
1 large chopped onion
3 cloves garlic, chopped
3/4 cup uncooked quinoa (rinsed)
1 1/2 cups of organic vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen organic corn kernels
1 can organic black beans 15 oz, rinsed and drained
1/2 cup chopped fresh cilantro (when I can’t get fresh cilantro, I use freeze dried and it works fine)
In a medium saucepan, heat the oil and stir in the onion and garlic. Cook over medium heat until lightly browned.
Add the quinoa, cayenne, cumin, and salt and pepper, to the saucepan with the garlic and onion and cover with the vegetable broth. Bring to a boil and then reduce the heat to low, cover and simmer for about 15 to 20 minutes.
Add the frozen corn and stir. Cover and cook on low until the corn is heated. Mix in the black beans and cilantro and serve.
