Week 52, Recipe 5: Quinoa with Black Beans

NOTES:

• This is a satisfying and hearty vegetarian meal and a great way to eat quinoa. Plus its a one-skillet meal!
• Tasted great the next day so feel free to make ahead of time and store in fridge.

INGREIDENTS

• 1 teaspoon vegetable oil
• 1 red, yellow or orange bell pepper, chopped (optional)
• 1 can diced tomatoes with green chiles, undrained
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth (or chicken if you don't need it to be vegetarian)
• 2 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
• Sour cream and shredded cheese, to top

DIRECTIONS
1. Rinse quinoa.
2. Heat the oil in a medium saucepan over medium heat. Stir in the onion and bell pepper (if using) and saute 6-8 minutes or until lightly browned. Add garlic and saute 30 seconds longer. Add can of tomatoes.
3. Mix quinoa into the saucepan and cover with vegetable or chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
4. Stir frozen corn and black beans into the saucepan, and continue to simmer about 5 minutes until heated through. Add more salt and pepper to taste. Mix in the cilantro. Top with lots of sour cream and shredded cheese.