Quinoa and Black Beans
2 t. OLIVE MILL Chili oil
1 onion, chopped
3 cloves garlic, peeled and chopped
¾ cup uncooked quinoa
1 ½ cups vegetable broth
1 t. cumin
¼ t. cayenne pepper
Salt and pepper to taste
1 cup frozen corn kernels
2 15 oz. cans black beans, rinsed and drained
½ cups chopped fresh cilantro
Heat the oil in a saucepan over medium heat. Stir in onion and garlic, sauté until browned. Mix quinoa into the pan and cover with broth. Season with cumin, cayenne, 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. Mix in the black beans and cilantro.
