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Quinoa and Black Beans with Cumin

A nice alternative to black beans and rice. This is a side dish, but could easily be a meal. Plus you can add more veggies or avocado to make it more filling.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

1 tablespoon olive oil

1 Small yellow onion, chopped

1 Large Clove garlic, chopped

3/4 cup quinoa

1 1/2 cups vegetable broth

1 teaspoon dried cumin

1/4 teaspoon cayenne pepper

1 cup frozen or fresh corn kernals

2 15 ounce cans black beans, rinsed and drained

1/2 cup chopped fresh cilantro

1 lime, squeezed juice

salt and black pepper to taste

Preparation

1Heat oil in a medium size pot (or large / deep sauce pan) over medium heat. Add the onion and garlic, and stir and cook until lightly browned, about 5 minutes.

2Add quinoa to the onion and garlic, mix well, and then add the vegetable broth.

3Add cumin, cayenne pepper, salt, and pepper to the quinoa and broth. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 15 minutes.

4Stir frozen corn and black beans into the pot, and continue to simmer until corn has thawed and is thoroughly heated, about 5 minutes.

5Remove from heat and stir in the chopped cilantro and juice from the lime. Let stand for about 10 minutes to cool before serving.

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