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
