quinoa salad with corn, black beans and cilantro

My lovely SIL, Leone, shared this recipe with me a few years ago and it's a favorite of mine. This is a great side dish for Mexican inspired meals since it's seasoned with spices like cumin, cayenne and cilantro. It's delicious, hearty, chewy and satisfying and I like to serve it with tacos or grilled chicken (or portobello mushrooms if you're vegetarian). It also makes a great leftover lunch the next day (I like it served just slightly chilled). Try it - I bet you won't be disappointed!

1 Tablespoon olive oil

1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa, rinsed
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper
1 cup frozen sweet white corn
1 (15 ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold. Whatever floats your boat.