Quinoa with Black Bean and Corn

Last night, I made a quick meal of quinoa with black bean and corn, and sauteed zucchini on the side. The recipe had a Mexican flavor to it, thanks to the cumin and cilantro. The quinoa came out a little wetter than I would have liked but had I the patience to boil off the liquid, I'm sure I could have gotten it to the desired consistency. Overall, an excellent way way to get your protein.

Quinoa with Black Bean and Corn
Courtesy of AllRecipes.com

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) 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 garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and 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 cilantro.