So much more than a salad, this recipe is filled to the brim with nutrient-dense ingredients and packed full of bright flavor.
Ingredients
Instructions
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.
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.
Add the frozen corn to the pan and continue to simmer for 5 more minutes.
Mix in the black beans, cilantro, lime juice, and optional jalapeño and cook until the beans are heated through.
6 servings 1 cup * 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
Directions
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.
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.
Add the frozen corn to the pan and continue to simmer for 5 more minutes.
Mix in the black beans, cilantro, lime juice, and optional jalapeño and cook until the beans are heated through.