Quinoa and Black Beans

Tonight I decided to make Quinoa - I always have all these ideas about what I am going to make and then by the time dinner arrives I want something totally different!  One day I will start planning out the week and stick to the week -- but life is to unpredictable right now.
James liked this meal - but I think he would have preferred to have some meat.  I was planning on serving it as a side, but when I saw how much was in the pan I decided to make it the main course!

I always forget to take pictures throughout the process!

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. 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,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

I decided to serve this with a spinach salad, mainly because it is what we had in the fridge! The salad just had Parmesan cheese, pumpkin seeds, and a home made vinaigrette that I made last night.

Salad Dressing - this is just a guess on the recipe -- really just made it up! 

Olive Oil (1/2 cup)

Dijon Mustard (2 tbs)

Red Wine Vinegar( 4tsP)

Honey (Tsp)

Other reviewers of this recipe said that you can serve it hot or cold - and it it for several days!!! I am looking forward to having something healthy in the fridge!!