, a bible study that includes recipes at the end of each section.When I got my home, I pulled my copy off the shelf and made this delicious recipe myself.
Ingredients
1 tsp vegetable or coconut oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable or chicken broth
1 tsp ground cumin
1/4 tsp cayenne pepper
1 cup frozen corn
2 (15 oz.) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
salt and pepper to taste
Directions:
Rinse quinoa according to package directions. Heat the oil in a saucepan over medium heat. Saute onion and garlic until lightly browned. Mix quinoa into saucepan and cover with broth. Season with cumin, cayenne pepper, salt and pepper. Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into saucepan and continue to simmer about 5 minutes. Mix in the black beans and cilantro.
Serves 8.
My notes and changes:
- I chopped up some bell peppers and added them to the saute of garlic and onion.
- I only used one can of black beans because of the extra room taken up by the bell peppers.
- If using canned corn, just add them with the beans at the end.
- I also chopped up some spinach to stir in with the beans and corn.
- This dish is great served warm or cold and topped with an avocado.
