Quinoa and Black Beans

In my never-ending quest to eat healthy this recipe has been a staple. I had abandoned it for a time but recently reintroduced it into my repertoire. It's Stephen's new favorite and makes a great lunch since it's best cold. (Recipe and picture from allrecipes.com)

INGREDIENTS
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
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

DIRECTIONS
-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.