Quinoa and Black Bean Salad

Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Adult help needed.

 1 tsp vegetable oil
 1 onion, chopped
 3 cloves garlic, chopped
 1 cup dry quinoa
 2 cups chicken broth or vegetable broth
 1 tsp ground cumin
 ¼ tsp cayenne pepper, optional for a spicier dish
 salt and pepper to taste
 1 cup frozen corn kernels
 2 (15-oz.) cans black beans, rinsed and drained
 ½ cup fresh cilantro, chopped
1

Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cooking until light brown, about 10 minutes.

2

Add the quinoa to the pan and pour the broth over it. Season with the cumin, cayenne, salt and pepper.

3

Bring the mixture to a boil. Then cover the pan, reduce the heat and simmer until the quinoa has absorbed all the broth, about 20 minutes.

4

Stir in the frozen corn and simmer about 5 minutes. Stir in the black beans and cilantro and remove from heat. Let sit for a few minutes before fluffing with a fork. Serve hot or cold.

Ingredients

 1 tsp vegetable oil
 1 onion, chopped
 3 cloves garlic, chopped
 1 cup dry quinoa
 2 cups chicken broth or vegetable broth
 1 tsp ground cumin
 ¼ tsp cayenne pepper, optional for a spicier dish
 salt and pepper to taste
 1 cup frozen corn kernels
 2 (15-oz.) cans black beans, rinsed and drained
 ½ cup fresh cilantro, chopped

Directions

1

Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cooking until light brown, about 10 minutes.

2

Add the quinoa to the pan and pour the broth over it. Season with the cumin, cayenne, salt and pepper.

3

Bring the mixture to a boil. Then cover the pan, reduce the heat and simmer until the quinoa has absorbed all the broth, about 20 minutes.

4

Stir in the frozen corn and simmer about 5 minutes. Stir in the black beans and cilantro and remove from heat. Let sit for a few minutes before fluffing with a fork. Serve hot or cold.

Notes

Quinoa and Black Bean Salad
IngredientsDirections