Quinoa and Black Beans

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ tbsp or 7g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 cloves, minced or 3g

• Quinoa

  Uncooked

  ¾ cup or 128g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Canned black beans

  Low sodium, drained

  4 cup or 1.04kg

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

Directions

1. Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic, and sauté until lightly browned.
2. Mix in the quinoa and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring to a boil, then cover, reduce heat, and simmer for 20 minutes.
3. Stir in the corn and continue to simmer for about 5 minutes until heated through. Mix in the black beans and cilantro.