Black Bean and Corn Quinoa Salad

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cup uncooked quinoa
• 3 cups chicken broth or 3 cups water and 1 tlbs. Better Than Bouillon 
• 2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cup frozen corn
• 2 (15-ounce) cans black beans, drained and rinsed
• 1/2 cup cilantro, chopped

Directions

1. 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.
2. 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).
3. 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!

Recipe Source: Adapted from Mel's Kitchen Cafe