1 tsp oil
1/2 red onion, chopped
2 cloves garlic, chopped
1/2 pepper (any color), chopped
1/3 cup uncooked quinoa, rinsed
1 cup veggie broth
1/2 tsp cumin
1/2 tsp cayenne pepper
salt and pepper to taste
1/2 cup frozen corn
15 oz black beans (rinsed and drained)
Crumbled queso fresco
Chopped cilantro
Lime wedges
1. Heat oil over medium heat and saute garlic, onions and peppers.
2. Mix quinoa into saucepan. Pour veggie broth on top.
3. Season with cumin, cayenne, pepper and salt.
4. Bring to boil. Cover, reduce heat and simmer for 20 minutes.
5. Stir in corn and simmer for 5 minutes.
6. Mix in black beans until warmed.
7. Serve with crumbled queso fresco, chopped cilantro and a lime wedge.
Notes: We like eating this with toasted tortillas cut up into triangles, though tortilla chips would work just as well. A side of guacamole is good, too. In case anyone cares, quinoa is considered a whole protein, which means it has all 9 essential amino acids in it, a feat traditionally completed only by meat products. So, it makes a good meat substitute, and is also gluten-free.
Recipe Origination: No idea. I'm sure I used a recipe the first time I made it, but I changed it since then to fit what my family likes.
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