Black Bean Quinoa

I always have a hard time coming up with side dishes for Mexican meals.  This is a nice alternative to rice and beans.  It's simple, yet flavorful.  If you want a little more kick, use more cayenne pepper.  If you really love black beans, use two cans instead of one.             

BLACK BEAN QUINOA

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable (or chicken) broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
•  salt and pepper to taste
• 1(14 ounce) can corn
• 1 (15 ounce) can black beans, rinsed and drained
• 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 broth.


Season with cumin, cayenne pepper, salt, and pepper.


Bring the mixture to a boil.


Cover, reduce heat, and simmer for 20 minutes.


Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through.


Mix in the black beans and cilantro.

Source: slightly modified from allrecipes.com