This flavorful dish can be served as a main entree or side dish, hot, at room temperature or even cold.
YIELD
6 servingsPREP
10 minCOOK
33 minREADY
43 minIngredients
Directions
Heat oil in a medium saucepan over medium heat. Stir in green pepper, onion and garlic; sauté until lightly browned, about 8 minutes.
Mix in the quinoa and toast 2 minutes; add the broth and season with the cumin, cayenne pepper, salt and black pepper. Bring to a boil; cover, reduce heat to low and simmer until almost all the liquid is absorbed, about 20 minutes.
Stir in the frozen corn and continue to simmer about 5 minutes. Stir in the black beans and cilantro.
May add a splash of lime juice, if desired.
Garnish with sliced scallions, if desired.
Comments
Lynn, I absolutely love the way you presented this dish, it looks beautiful and appetizing. A great dish for a pot luck, or any occasion. Definitely my kind of food, delicious and nutritious. I will give it a try for sure, thanks for another yummy recipe with beautiful photos. Happy Cooking :)
Thanks! The tasting spoon set was a Christmas gift---I couldn't wait to use them!