Black Bean Quinoa Salad

First of all, I promise it tastes better than it looks!  I had a very wiggly baby in my lap when I tried to plate and photograph this meal.

The origin of this dinner at our house actually comes from a desire to incorporate more beans and rice into our diets.  However, I had some leftover quinoa I needed to use up--so here we go.  Simple as that.

First, sautee a chopped onion in a couple tablespoons of olive oil.

After they've caramelized a little, (about 10 minutes) add in the quinoa

and chicken (or vegetable) broth.

Give it a good stir, turn down the heat, cover and simmer until most of the liquid is absorbed, about 15 to 20 minutes.  Stir it occasionally.

When there's just a little liquid left at the bottom of the pan, (see picture) add in the corn

(wow, sorry about the upside down and funky pictures...)

and your garlic, cumin, cayenne pepper, salt and pepper.

After about 5 minutes (to steam the corn) mix in your (cooked) beans and heat through.

Black Bean Quinoa Salad

2 T olive oil

1 small onion, chopped

1 cup uncooked quinoa

2 cups chicken or vegetable broth

1 1/2 cups frozen corn

1/2 tsp garlic powder

1/4 tsp cumin

pinch of cayenne pepper

salt & pepper, to taste

1 1/2 cups black beans, cooked

Heat olive oil in large skillet.  Sautee onion in olive oil.  Turn down heat and add quinoa and broth.  Cover and simmer for 15 to 20 minutes, or until most of the liquid is absorbed.  Add corn and let simmer additional 5 minutes.  Mix in spices and beans and heat through.  Serve hot or cold.