Quinoa and Black Beans

Quinoa Beans and corn image

  • 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 black pepper to taste

  • 1 cup frozen corn kernels

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 1/2 cup chopped fresh cilantro

directions:

  1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  2. 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.
  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

makes 10 servings, great for making ahead and pre-packing for the week

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