1 teaspoon vegetable oil, i used olive oil
1 onion, chopped, see notes
1 1/2 teaspoons minced garlic
3/4 cup uncooked quinoa
1 teaspoon cumin
1 1/2 cups vegetable broth, I used chicken broth
1/4 teaspoon cayenne pepper
1 tablespoon lime juice, I used bottled
1 cup frozen corn
1 can black beans - (15 oz ea), rinsed and drained, I used 1 can
1/2 cup fresh cilantro, I omitted
1 ripe avocado, diced, optional (I used)
salt and pepper, to taste

Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.

Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.

Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.

Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.

Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.

Serve hot or cold. Store in refrigerator.

Stacy's Notes: Made June 2013, very good! I made a few changes, based on what I had and like. I rinsed the quinoa really well and used chicken broth made from Better than Bouillon rather than vegetable broth. I used 1/2 of a large onion, finely diced, and 1 1/2 teaspoon jarred minced garlic. Used the cumin, cayenne, lime juice and frozen corn as directed, but used one can of black beans instead of 2 (read a lot of notes that said one can was plenty). I left out the cilantro, and did use chopped avocado and shredded cheddar for garnish. But both Tim and I liked it even without the garnishes, it was good and the lime juice gave it a really good flavor. We'll see if the leftovers are good cold :)