Prepare this easy vegan meal that serves six. The quinoa and black beans takes 15 minutes to prep and 35 minutes to cook.
Unfamiliar with quinoa? Don't be shy! This dish is a wonderful showcase to the "mother of grains." It may become a favorite at home or at your next potluck!
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
¾ cup uncooked quinoa, rinsed briefly in cold water
1 ½ cups vegetable broth
1 tsp ground cumin
¼ tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
½ cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté 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 for 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.
Most quinoa manufacturers rinse the grain during processing, but it is recommended to rinse it in cold water prior to cooking.
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