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
- Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
- 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.
- Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the beans.