From Team PerformanceX member Matt W! The brain child of the recipe update... this looks awesome! I will definitely be making some this week. Schedule a day so you have some carbs for this great recipe.
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
sea salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Chef's note: it usually doesn't take 20 minutes to simmer--the quinoa will start burning. Also, I add a 15 oz. can of diced tomatoes, as well as 1 lb. of shredded or cubed chicken (cooked, obviously). Tastes awesome!
Makes 10 servings. Macros: 238 calories 21g P 33g C 4g F
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