Quinoa with Corn and Black Beans

More foods should start with "Q".  Seriously.  Besides quinoa, the only foods I can think of that start with "Q" are "Quik" and "Suzy Q." And, honestly, neither of those actually start with Q.  Quik is actually called Nesquik, which sounds more like a town in Northern Canada that you wouldn't want to visit in January.  And Suzy Q...well, that's just obvious.

Anyhow, I have a thing for quinoa.  It's absolutely delicious.  It's full of nutrients.  And it's ancient.

According to Wikipedia (a perfectly reliable source, if you ask me), "quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years."  (See? Ancient.)  The Incas even thought it was sacred.  Also, because it contains the essential amino acids, it is a complete source of protein.

So, I stumbled upon today's recipe, and it could be my new favorite side dish.  A few tidbits:

You can certainly use frozen corn, but if there are a few ears left at your farmer's market, this would be an excellent way to use them up.  Or if you're grilling corn on the cob, grill up a few extra, and use the leftovers for this salad.  I use about three ears of corn.  I love corn.

If you happen to like tortilla chips as much as the husband does, feel free to eat this with chips.  Is it the classiest choice?  Not necessarily.  But neither is eating hot fudge by the spoonful, so I'm not going to judge.

Quinoa with Corn and Black Beans
Serves: 8
Prep Time: 15 minutes

1 tsp olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable (or chicken) broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper
1 cup frozen corn kernels
1 15 ounce can black beans, rinsed and drained*
1/2 cup cilantro, chopped

Heat oil in a medium saucepan over medium heat.  Stir in onion and saute until lightly browned.  Stir in garlic, cumin, and cayenne.  Stir until fragrant, about 30 seconds.  Add salt and pepper.  Mix quinoa into the pan and cover with broth.  Bring to a boil.  Cover, reduce heat, and simmer 15-20 minutes.  Stir in frozen corn and simmer five minutes, until heated through.  Mix in black beans and cilantro.  Serve warm or at room temperature.

*If you're looking to make this into a main dish, use two cans of black beans.