Quinoa with Black Beans and Corn

The more I have it, the more I love quinoa. It's packed with protein and other goodies {also gluten free}. Last week I made a generous amount, for easy lunch leftovers for me and Charlie. Simple and tasty -- easy to zhush it up however you want!

Ingredients

Olive oil
1 onion, chopped
3 garlic gloves, grated or diced
3/4 cup quinoa
1 1/2 cups vegetable broth or chicken stock
Cumin {eyeball it}
Cayenne {dash or two}
1 can of corn, drained and rinsed
2 cans of black beans, drained and rinsed
2 TB chopped cilantro

Heat a medium pot over moderate heat. Add olive oil, allow to heat, then add onion and garlic. Cook until garlic becomes fragrant and onions are transluscent. Add quinoa and cover with broth/stock. Add cumin and cayenne, stirring to combine. Allow to come to a boil. Reduce heat, cover, and let simmer for 20 minutes.

Stir in corn and beans - continue cooking until warmed through. Remove from heat and gently fold in cilantro. Serve warm.