A healthy, colorful alternative to plain rice.
2 tablespoons vegetable oil
1 small onion, diced
1 pepper from a jar, chopped finely
3/4 quinoa (uncooked)
1 1/2 cups chicken or vegetable broth
1 1/4 tsp cumin
1/4 tsp cayenne pepper
1 tsp salt
2 tsp pepper
1 cup corn kernels (either frozen, fresh, or from a can)
1 can black beans, drained and rinsed
- Heat oil in medium saucepan over medium heat. Stir in onion, garlic, and pepper and sautee until lightly browned.
- Mix quinoa into saucepan and cover with broth. Season with cumin, cayenne, salt and pepper.
- Bring mixture to a boil.
- Cover, reduce heat and simmer 20 minutes.
- Stir in corn and simmer 5 additional minutes, or until cooked through if frozen.
- Mix in black beans.
- Serve warm or cold.
