Quinoa with Black Beans

This was a simple side dish that works to help incorporate different whole grains into our diet. I think it took Norm more than a little convincing to eat it though! The first time I made quinoa it was nothing great...good, edible, served its purpose as a dutiful side dish, but wasn't anything spectacular.

I can only eat so much brown rice, so I convinced him to give it another shot. I got this from a Weight Watchers message board...and figured what the heck, it seemed like it would be perfect with the broiled tilapia and steamed asparagus we were having. We both liked it a lot so it may go into regular rotation! This makes a TON...I only used 1 can of beans, and added a little more spice (a chopped jalapeno, and additional cumin).

Quinoa with Black Beans

(Source: Weight Watchers message board)

1 tsp canola oil

1 onion, chopped

3 cloves of garlic, peeled and chopped

3/4 C uncooked quinoa

1 1/2 C chicken or beef broth

1 tsp ground cumin

1/4 tsp cayenne pepper

salt and pepper to taste

1 C frozen corn kernels

2 (15oz) cans black beans, drained and rinsed

1/2 C fresh chopped cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic,sautee until lightly browned. Rinse quinoa with cold water (use a fine seive). Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add corn and cook an additional 5 minutes or until corn is heated through. Stir in black beans and cilantro.