Meatless Monday - Quinoa and Black Beans

I love quinoa. It is super nutritious and since it really doesn't have a flavor of its own, super versatile. I have used it in a pilaf, tabouli, bruschetta, as a substitution for pasta in tuna pasta salad, and just about anything else you can think of. Quinoa and Black Beans is one of my favorites.


Quinoa and Black Beans
1 tsp. canola oil
1 onion chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups chicken or beef broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 cans (15 oz.) black beans, rinsed and drained
1/2 cup fresh chopped cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until slightly browned.

Rinse quinoa well with cold water (Use a Fine Sieve). Mix quinoa into the saucepan and cover with broth.

Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Add corn and cook an additional 5 min. or until corn is heated through. Stir in black beans and cilantro.

Notes:
~ You can use any beans. The picture is of red and black beans
~The picture was also taken before the cilantro was added
~ Make sure you rinse the quinoa well. It is bitter if you don't rinse it.