Quinoa and Black Beans

Ingredients:

• 1 tsp. vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• salt and pepper, to taste
• 1 cup frozen corn kernels
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can diced tomatoes with chilies (Ro-Tel), drained
• 1/2 cup chopped fresh cilantro
• salsa (optional)
• sour cream (optional)
• pepper-jack cheese, shredded (optional)

Directions:

Heat the oil in a medium saucepan over medium heat. Saute onion and garlic until lightly browned.

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.

Stir frozen corn into the saucepan, and continue to simmer for about 5 minutes, or until heated through. Mix in the black beans, tomatoes, and cilantro.

If desired, top with salsa, sour cream, and/or shredded cheese. Great served with tortilla chips or rolled in a tortilla.

Source: My sister, Andrea

By Stephanie from Hillsboro, OR