Over medium heat, heat oil in a saucepan and sauté the onion and garlic until they’re soft and translucent. Add the quinoa to the pan and cover with vegetable broth.
2
Season with cumin, cayenne pepper, and salt, then bring the mixture to a boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.
3
Add the frozen corn to the pan and continue to simmer for 5 more minutes.
4
Mix in the black beans, cilantro, lime juice, and optional jalapeño and cook until the beans are heated through.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories329
% Daily Value *
Total Fat4.8g7%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol0mg
Sodium288mg13%
Total Carbohydrate55.2g21%
Dietary Fiber 13g47%
Total Sugars 2.5g
Protein17.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1tspextra virgin olive oil
1onion, chopped
3cloves garlic, chopped
¾cupquinoa, uncooked
1 ½cupsvegetable broth
1tspground cumin
¼tspcayenne pepper
salt, to taste
1cupfresh or frozen corn kernels
2(15 oz) can black beans, drained and rinsed
½cupfresh cilantro, chopped
1lime, juiced
1jalapeño, seeded and finely diced (optional)
Directions
1
Over medium heat, heat oil in a saucepan and sauté the onion and garlic until they’re soft and translucent. Add the quinoa to the pan and cover with vegetable broth.
2
Season with cumin, cayenne pepper, and salt, then bring the mixture to a boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.
3
Add the frozen corn to the pan and continue to simmer for 5 more minutes.
4
Mix in the black beans, cilantro, lime juice, and optional jalapeño and cook until the beans are heated through.
AuthorLife and Health Network
Sounds like a awesome recipe
Thank you