From: Julie Chavez
Prep Time: 15 minutes
Cook time: 35 minutes
10 servings (2pts per serving)
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth (low sodium)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 oz) cans black beans, rinsed and drained (soak black beans for 8 hours)
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan per medium heat. Stir in the onion and garlic, and sauté until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne, 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.