Ingredients:

  • 1 teaspoon olive oil
  • 1 clove garlic, chopped
  • 1⁄3 cup uncooked quinoa
  • 3⁄4 cup vegetable broth
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Cayenne pepper (optional)
  • 1⁄2 cup corn kernels
  • 1 1⁄2 medium onion, finely chopped
  • 1 cup canned black beans, rinsed and drained
  • 1⁄2 cup chopped cilantro
  • 6 scallions, chopped, using white part plus an inch of green (optional)

Serves four people.

Instructions:

  1. In large pan, heat olive oil over medium heat.
  2. Sauté garlic until lightly browned.
  3. Add quinoa and vegetable broth.
  4. Mix well.
  5. Add cumin, salt, pepper, and cayenne.
  6. Mix well.
  7. Bring mixture to a boil.
  8. Cover, reduce heat to low, and simmer 15 minutes.
  9. Stir in corn and onions.
  10. Continue to cook approximately 10 minutes, or until vegetables have softened.
  11. Mix in beans, stirring well, and heat another 2 to 3 minutes.
  12. Remove from heat and add cilantro.
  13. Garnish with scallions, if using.
  14. Serve.