Quinoa and Black Bean salad

By KodiakDavis

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3/4 cup quinoa, uncooked
• 1 1/2 cups vegetable broth (low sodium preferred)
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt to taste
• 1 cup frozen corn kernels
• 1 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced (2 tablespoons)
• 1 jalapeno, seeded and finely diced (optional)

Details

Servings 4

Preparation

Step 1

Over medium heat, heat oil in a saucepan and saute the onion and garlic until soft and translucent.
Add the quinoa and vegetable broth.
Season with cumin, cayenne pepper and salt.
Bring the mixture to a boil.
Cover, reduce heat and simmer for 20 minutes.
Stir occasionally.

Add the frozen corn and continue simmering for 5 more minutes.
Add the black beans, cilantro, lime juice and optional jalapeno.
Cook until beans are heated through.