Black Beans & Quinoa

“Oh my gracious this is tasty! It’s nice on its own, but you could absolutely use it as a side to any Tex-Mex meal. My neighbor also suggested adding some shredded chicken to it and making a burrito bowl. Either way you really can’t go wrong!

– Bobbie Jo

Ingredients

Directions

1 t olive oil 1 onion, chopped 3 cloves garlic, minced 3/4 c uncooked quinoa 1 1/2 c vegetable or chicken broth 1 t ground cumin 1/4 t cayenne pepper (optional) 1 c SWP frozen yellow corn 2 – 15oz. cans black beans, rinsed and drained 1/2 c chopped fresh cilantro Salt and pepper to taste

Rinse quinoa according to package directions. Heat the oil in a saucepan over medium heat. Sauté onion until lightly browned then add garlic and continue cooking for exactly one minute. Mix quinoa into saucepan and cover with broth. Season with cumin, cayenne pepper (if using), salt, and pepper. Bring mixture to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir frozen corn into saucepan and continue to simmer about 5 more minutes. Remove from heat, mix in the black beans and cilantro, and serve warm.