Total Time: 50 Minutes
- 1 tsp vegetable oil
- 1 onion, chopped
- 3 clove garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cup vegetable broth
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 pinch salt
- 1 pinch pepper
- 1 cup frozen corn kernels
- 15 oz black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Quinoa and black beans are a great option for taco night, burrito bowls, or as the base of a meal prep lunch! Full of protein and fiber, you won't be disappointed!
Heat the oil in a medium saucepan over medium heat.
Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth.
Season with cumin, cayenne pepper, 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 until heated through.
Mix in the black beans and cilantro.
Calories: 76, Total Fat: 1.5g, Cholesterol: 0mg, Sodium: 190mg, Total Carbs: 13.7g, Dietary Fiber: 1.9g, Protein: 2.6g