Black Bean and Sweet Corn Quinoa Salad
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- ¾ cup uncooked quinoa
- 1 ½ cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup frozen sweet white corn
- 2 cans (15-ounces each) black beans, drained and rinsed
- ½ cup cilantro, chopped
Instructions
- In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
- Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
- Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!