1 teaspoon vegetable oil1 onion, chopped3 cloves garlic, peeled and chopped3/4 cup uncooked quinoa1 1/2 cups vegetable broth1 teaspoon ground cumin1/4 teaspoon cayenne peppersalt and pepper to taste1 cup frozen corn kernels2 (15 ounce) cans black beans, rinsed and drained1/2 cup chopped fresh cilantroHeat 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.
Amount Per Serving Calories: 142 | Total Fat: 1.7g | Cholesterol: 0mg view all reviews »
Simple, healthy, adaptable, yay! This was a little bland for our tastes, so I'll be kicking up the spices a notch but I'll definitely make it again. I doubled the recipe except for the black beans and added a bell pepper, and it would have served at least 6 as a main dish. (We wanted the leftovers for lunches.) It was ok cold too. Btw the bulk grains section of our groceries here are starting to carry quinoa for $1.99/lb. Ask your grocer to carry it, I was told it was up to $8.99 at health food stores. Was this review helpful? [ YES ]
67 users found this review helpful Simple, healthy, adaptable, yay! This was a little bland for our tastes, so I'll be kicking up...
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