Quinoa and Black Beans

Quinoa and Black Beans

Serve this salad chilled.  The cayenne pepper can be substituted with 8 drops Tabasco sauce, or 1/4 teaspoon red pepper or chili flakes.

Ingredients:

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1  1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and ground pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions:

Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Looking for another quinoa salad? If yes, here's a great tasting quinoa salad recipe.

Zesty Quinoa Salad
http://crowdedkitchen509.blogspot.com/2013/04/zesty-quinoa-salad.html