Quinoa

 Ingredients:

• 1 onion, chopped

• 3 cloves garlic, peeled and chopped

• 3/4 cup uncooked quinoa

• 1 1/2 cups 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

*I like the flavor of chicken broth, but if you want to make this meal vegetarian, use vegetable broth or water.

Directions:

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.

2. Mix quinoa into the saucepan and cover with 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.

4. Use this the way you would use any taco filling: in taco shells, tortillas, or on salad topped with lettuce, tomato, avocado, cheese, and sour cream.