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Yield: 10 Servings
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 cup frozen peas
1 cup chopped red and yellow pepper
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic and saute until lightly browned. Mix quinoa into the saucepan and cover ith vegtable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn and peas into the saucepan and continue to simmer about 5 minutes until heated through. Mix in the black beans; chopped red and yellow peppers and cilantro.