Southwestern Quinoa

Adapted from Sweetpeaskitchen.blogspot.com

Can you believe this is the first time I have had quinoa?  It is amazing!  Later I added feta cheese and chicken, although the original recipe didn't call for it, and it made it even better!

Ingredients:

§                     3/4 cup uncooked quinoa

§                     1 1/2 cups vegetable broth

§                     1 teaspoon ground cumin

§                     1/4 teaspoon cayenne pepper

§                     1/4 teaspoon salt

§                     1/4 teaspoon pepper

§                     1 teaspoon vegetable oil

§                     1 onion, chopped

§                     3 cloves garlic, peeled and chopped

§                     1 cup frozen corn kernels

§                     1 (15 ounce) cans black beans, rinsed and drained

§                     1/2 green bell pepper, chopped

§                     1 cup cherry tomatoes, halved

§                     1/2 cup chopped fresh cilantro

Directions:

1.                  Rinse quinoa thoroughly with cold water in a fine-mesh strainer, let drain.

2.                  In a medium saucepan over medium heat, bring vegetable stock, quinoa, cumin, cayenne pepper, salt and pepper to a boil. Cover and simmer on low 20 minutes, or until all of the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

3.                  While the quinoa is simmering, heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned. Transfer to a large bowl.

4.                  Add the quinoa, bell pepper and cherry tomatoes to the onion mixture and toss to combine.