Black Bean and Sweet Corn Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 2 (15-ounce cans Black beans
  • 1/2 cup Cilantro
  • 1 cup Corn, frozen sweet white
  • 2 cloves Garlic
  • 1 Yellow onion, medium

• Canned Goods

  • 1 1/2 cups Chicken or vegetable broth

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on melskitchencafe.com

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked quinoa
• 1 1/2 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen sweet white corn
• 2 (15-ounce) cans black beans, drained and rinsed
• 1/2 cup cilantro, chopped

Directions

• In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
• Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
• Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!