1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 or 2 cans black beans, rinsed and drained (1-2 depending on if you want it to be more bean-based or quinoa-based)
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic and saute 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 quinoa mix and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
(I like to serve this with quesadillas or fish tacos).