Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Adult help needed.
1tspvegetable oil
1onion, chopped
3cloves garlic, chopped
1cupdry quinoa
2cupschicken broth or vegetable broth
1tspground cumin
¼tspcayenne pepper, optional for a spicier dish
salt and pepper to taste
1cupfrozen corn kernels
2(15-oz.) cans black beans, rinsed and drained
½cupfresh 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
1tspvegetable oil
1onion, chopped
3cloves garlic, chopped
1cupdry quinoa
2cupschicken broth or vegetable broth
1tspground cumin
¼tspcayenne pepper, optional for a spicier dish
salt and pepper to taste
1cupfrozen corn kernels
2(15-oz.) cans black beans, rinsed and drained
½cupfresh 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.
