Southwest Black Bean and Corn QuinoaPosted: April 14, 2011
This recipe was a hit with vegetarians and meat-eaters alike! The subtle heat from the cayenne gives it just the small kick it needs but doesn’t overwhelm the dish. This is a fast dish that is low in calories and makes a great side to tofu, tempeh, or just about any other main dish you can think of.
1 tsp Vegetable Oil
1/2 medium Onion, chopped
3 cloves Garlic, peeled and chopped
3/4 cup Quinoa, uncooked
1 1/2 cups Vegetable Broth
1 tsp Ground Cumin
1/4 tsp Ground Cayenne Pepper
Salt and Pepper to taste
1 cup Frozen Corn Kernels
1 15 oz can Black Beans, rinsed and drained
1/2 cup chopped fresh cilantro
1) Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2) 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,
3)Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
This recipe yields approximately 6 1/2 cup servings.