Quinoa, Black Beans, Corn and Spice!

Tonight, I sauteed up some collard greens in olive oil, onions and garlic. It turned out yummy as always. This went really well with our main dish (all gluten-free). Here's how I made the Quinoa with black beans and corn:

Ingredients:

1 tsp vegetable oil

1 onion, chopped

3 cloves garlic, crushed and chopped

3/4 cup uncooked Quinoa

1 1/2 cups chicken broth (can use vegetable broth to make it vegetarian)

1 cup frozen corn kernels

1 can black beans

1 tsp cumin

1/2 tsp cayenne (or more or less to heighten or soften the flavor)

salt and pepper to taste

1/2 cup chopped fresh cilantro

Directions:

In large sauce pan (or deep skillet) heat oil, then add chopped onions and garlic and saute until translucent. Add Quinoa, brother, cumin, cayenne, salt and pepper and mix. Bring to a low boil, reduce heat, cover and simmer for 20 minutes. Add corn and mix/cook for a few minutes. Finally, add black beans and cilantro and mix through to heat.

Serve hot with the collard greens.