Quinoa and black beans
390 cals, 20p, 50c, 4f (per meal)
1 tsp (5mL)
1 medium (2-1/2" dia) (110g)
3 clove(s) (9g)
3/4 cup (128g)
1 1/2 cup(s) (mL)
1 tsp (2g)
2 dash (0g)
4 dash (3g)
2 dash, ground (1g)
1 cup (136g)
2 can (878g)
1
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2
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, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3
Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.