Submitted by: Vicki
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Servings: 10
While going through old recipes looking to get out of my summer cooking routine, I uncovered this one and made a few alterations to hopefully make it BD friendly.
1 1/2 c. vegetable broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper
sea salt & black pepper to taste
1 c. frozen corn
30 oz. black beans, cooked or canned, organic
1/2 c. cilantro
lime juice to taste
1 tsp. coconut oil
1 med. onion
3 clove garlic
3/4 c. white quinoa
Heat oil in medium saucepan over medium heat. Stir in the onion (chopped) and garlic (peeled and chopped), and saute until lightly browned.
Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne, salt, and pepper. Bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes.
Stir frozen corn into the saucepan and continue to simmer for about 5 minutes until heated through. Mix in the black beans (drained and rinsed) and cilantro (chopped). If desired, drizzle fresh squeezed lime juice over top just before serving.
Email
Print
