Quinoa and Black Bean Salad

Quinoa is a nutty, delicate, grain-like seed. It's actually related to spinach, beets, and tumbleweed, but neither looks nor tastes anything like them. It comes dry and after boiling for 10-15 minutes, puffs into tender little pearls packed with protein and fiber. This was my first taste of quinoa and I was shocked how wonderful this simple recipe was! Quinoa is naturally gluten-free and makes a great substitute for those with wheat intolerance.

INGREDIENTS
1/3 cup quinoa
2/3 cup low-sodium chicken or vegetable broth
1 tsp. extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
salt and pepper, to taste
1/2 tsp. cumin
1/8 tsp. cayenne
1/2 cup corn (frozen, canned, or fresh)
1 can black beans, drained and rinsed
1/4 cup cilantro, chopped
tomatoes, diced (optional)

DIRECTIONS
1. Heat olive oil in large skillet over medium heat. Saute onions and garlic until lightly browned. Add quinoa and broth. Season with cumin, cayenne, salt, and pepper. Bring to a boil, cover, then reduce heat and simmer 20 minutes, or until the quinoa is soft and has absorbed the liquid.

2. Add corn and black beans. Simmer for 5 more minutes until heated through. Remove from the heat and add tomatoes and cilantro. Toss and serve.

Serves 2-4.

(Adapted from All Recipes)