Quinoa with Black Beans & Corn

This recipe is so easy and the dish can be either eaten as a full meal or as a side dish. It is a vegetarian dish (could even be vegan if you use vegetable broth instead of chicken broth and if you pass on the Parm. cheese topping), but you are still getting tons of great plant-based protein from the quinoa and the beans. Give it a try!

Here’s What you Need:

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 cup uncooked quinoa
  • 2 cups low-sodium chicken broth*
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 small can of corn (rinsed and drained)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro (optional…I hate cilantro so I don’t use it)

*go with vegetable broth if you want this to be vegan/vegetarian.

 Here’s how to Make it:

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until liquid has been absorbed (about 12-15 minutes)
  3. Stir corn and beans into the saucepan, and continue to simmer about 5 minutes until heated through.
  4. OPTIONAL: Mix in cilantro.
  5. Top off with a little Parmesan cheese and enjoy!