Monday, January 31, 2011


~ allrecipes

1 t. vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 c. uncooked quinoa
1 1/2 c. vegetable broth
1 t. ground cumin
1/4 t. cayenne pepper
salt and pepper to taste
1 c. frozen corn kernels
2 15-oz. cans black beans, rinsed and drained
1/2 c. 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 saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Notes: Really tasty! I skip the salt and pepper, but substitute four cups of crockpot beans for the canned ones, which adds extra flavor. We love to eat it with a dollop of avocado dressing.

Linked up at: Eat at Home Ingredient Spotlight - beans

1 comment:

Kami said...

I eat this all the time for lunch! It's very healthy and tasty.