1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 jalapeno, seeded & minced
3/4 cup quinoa, rinsed & drained
1 1/2 cups vegetable broth or stock
1 1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt & pepper to taste
1 cup frozen corn kernels
2 (15-oz) cans black beans, drained & rinsed
1/2 cup fresh cilantro, chopped
Heat oil in a medium saucepan over medium heat. Add the onion and saute until lightly browned, about 5 minutes. Stir in the garlic and jalapeno, cook for one minute.
Add the quinoa and toss to coat the grains with the oil. Stir in the vegetable broth, cumin, cayenne, salt & pepper and bring the mixture to a boil. Cover and reduce heat; simmer for 20 minutes.
Stir in the frozen corn, cover and continue simmering for 5 minutes. Add the black beans and cilantro, stir and heat through. Adjust the salt and pepper.