Quinoa TexMex Salad
INGREDIENTS
* 1 teaspoon Olive Oil
* 1 onion, chopped
* 3 tablespoons of diced garlic
* 3/4 cup uncooked quinoa - Bob's RedMill is my favorites
* 2 cups vegetable broth - I used Low Sodium Organic Vegetable broth powder by Frontier (easily made by mixing two tablespoons with 8oz's of boiling water)
* 1 teaspoon ground cumin
* 1 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen or canned corn kernels
* 2 cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro
DIRECTIONS
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute 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 or canned corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
* 1 teaspoon Olive Oil
* 3 tablespoons of diced garlic
* 3/4 cup uncooked quinoa - Bob's RedMill is my favorites
* 2 cups vegetable broth - I used Low Sodium Organic Vegetable broth powder by Frontier (easily made by mixing two tablespoons with 8oz's of boiling water)
* 1 teaspoon ground cumin
* 1 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen or canned corn kernels
* 2 cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro
DIRECTIONS
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute 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 or canned corn into the saucepan, and continue to simmer about 5 minutes until heated through.
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