1 tsp vegetable oil
1 onion, chopped
3 garlic cloves, peeled and chopped
¾ cup uncooked quinoa
1½ cups vegetable stock
1 tsp ground cumin
¼ tsp cayenne pepper
Salt and pepper to taste
1 cup frozen corn kernels
2 cans beans, rinsed and drained

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
  2. Mix the quinoa into the saucepan and cover with vegetable stock. 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 beans.