• 1 teaspoon of olive oil
• 1 onion chopped (white or purple your choice)
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• Salt and ground pepper to taste
• 1/4 teaspoon cayenne pepper
• 2 (15 oz) cans of black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper.
3. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
4. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Submitted by Gabriela Martinez- Houston Clay