Quinoa with Roasted Corn & Black Beans

I don’t know if you’re a Quinoa lover or have even heard of it.  This protein pack powerhouse, pronounced keen-wa, is healthy, cooks up fast and can be served in a variety of ways.  The Pilot and I are tiring of eating out and I wanted something nourishing and good for us to eat while on the road.  This recipe fills the bill.

1 tsp. olive oil
1 onion chopped
2 cloves of garlic, minced
¾ cup uncooked quinoa
1 ½ cups vegetable broth
1 tsp. cumin
Salt & pepper to taste
3 ears of roasted corn cut from the cob***
1 (15 oz.) cans of black beans, rinsed and drained
Cilantro, optional

Heat oil in a medium saucepan.  Add the onion and garlic and sauté until lightly browned.  Stir the quinoa into the pan and add the vegetable broth.  Season the quinoa with cumin, salt and pepper. 

Bring the mixture to a boil and then reduce the heat to simmer.  Cover the pan and let cook for 20 minutes.

Stir in the corn and black beans and heat through.  Serve with chopped cilantro sprinkled on top if you wish.

This dish can be served hot or cold, as a side dish or a salad.  Pretty versatile isn’t it?  For this particular dish I used Inca Red Quinoa by Ancient Harvest.  By the way, quinoa is wheat free and gluten free.

***To roast the corn, cut it off the cob and put in a foiled lined pan.  Spray lightly with olive oil cooking spray.  Roast at 400 degrees for 20 minutes.