Quinoa with Corn and Black Beans

• 1 teaspoon olive oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• ¾ cup uncooked quinoa (I like to use red quinoa here, for the colour contrast)
• 1 ½ water
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup corn kernels (frozen is fine)
• 2 (15 ounce) cans black beans, rinsed and drained\
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
**We like to eat this as a tortilla filling and top with salsa! Yummy!