Quinoa and Black Beans

by Cherry Rush

1 tsp olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1-1/2 cups vegetable or chicken broth
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 to 1/2 tsp salt
pepper to taste
1 cup frozen corn kernels
2 (15 oz) cans of black beans, drained and rinsed
1/2 cup chopped fresh cilantro

Heat oil in a medium saucepan over medium heat.  Stir in the garlic and onions and saute until lightly browned.  Mix quinoa in saucepan and cover with broth.  Season with cumin, cayenne, salt, and pepper.  Bring the mixture to a boil and cover and let simmer for 20 minutes.  Stir frozen corn in the saucepan and continue to simmer for about 5 minutes until heated through.  Mix in the black beans and cilantro.