- 1 teaspoon vegetable oil
- 1 onion, chopped
- 1 1/2 teaspoons minced garlic
- 3/4 cup uncooked quinoa
- 1 teaspoon cumin
- 1 1/2 cups vegetable broth
- 1/4 teaspoon cayenne pepper
- 1 Tablespoon lime juice
- 1 cup frozen corn
- 2 (15 ounce) cans of black beans, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 1 ripe avocado, diced (optional)
- salt and pepper to taste
1-Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
2-Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
3-Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
4-Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
5-Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
6-Serve hot or cold. Store in refrigerator.