Ingredient

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• ¾ cup quinoa
• 1 ½ cups vegetable broth
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• ½ cup chopped fresh cilantro

Direction

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.
3. Bring to a boil; cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
4. Stir in frozen corn and continue to simmer until heated through, about 5 minutes. Mix in black beans and cilantro.