Quinoa and Black Beans

Esther Monzó

Of Valencian origin. I love Mediterranean cuisine, especially Spanish, Italian and Lebanese.

1 teaspoon olive oil (Rapsöl/canola oil can be used)

1 onion, chopped

1 red pepper, sliced

3 cloves garlic, chopped

¾ cup quinoa

1½ cups vegetable broth

1 teaspoon ground cumin

¼ to ¾ teaspoon cayenne pepper, to your liking

salt and ground black pepper to taste

1 cup frozen corn kernels

2 cans black beans (Kidney Bohnen), rinsed and drained

½ cup chopped fresh cilantro

Heat oil in a saucepan over medium heat; add onion, red pepper and garlic and sauté until the onion is lightly browned, about 10 minutes.

Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat to medium-low, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Transfer to bowl and sprinkle with cilantro to your liking.

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