Serve with chips and salsa.
Prepare quinoa according to package directions. Heat the oil in a saucepan over medium heat. Sauté 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 corn into saucepan and continue to simmer about 5 minutes. Mix in the black beans and add cilantro. Continue to heat until beans are hot.
salt and pepper to taste
1/2 cup chopped fresh cilantro
2 (15 oz) cans of black beans, rinsed and drained
1 cup frozen or canned corn
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 1/2 cups vegetable or chicken broth
3/4 cup uncooked Quinoa
3 cloves garlic, peeled and chopped
1 teaspoon vegetable or coconut oil1 onion, chopped