Quinoa and Black Beans

Quinoa is one of my new favorite foods. Whole grain and full of protein, which is important to me with my cardio and weight training I do. My husband and I love it, my kids - sort of. I think it will grow on them. I hope.

Anyway, this is one of my go-to side dishes when I make mexican food. I came across it while searching the web for quinoa recipes. I like the flavor, the texture, and it's just good for me. Also, it's just as good leftover, I am guilty of eating it cold for lunch the next day!

Here it is:

Quinoa and Black Beans

1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups vegetable broth (chicken broth or water work fine too)

1 teaspoon ground cumin 

1/4 teaspoon cayenne pepper 

salt and pepper to taste   

1 cup frozen corn kernels

2 (15 ounce) cans black beans, rinsed and drained

1/2 cup chopped fresh cilantro (optional)

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