1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked red inca quinoa
1 1/2 cups low sodium vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup frozen corn kernels
2 cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion, and saute until lightly browned. Add garlic, and sauté for 30 seconds.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin and cayenne pepper. Bring the mixture to a boil.
Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and juice of 2 limes.
Recipe Source: Harrison Hill