Southwest Black Bean Quinoa
3 C + 2TBS vegetable broth
1 yellow onion, diced
2-3 garlic cloves, minced
1 ½ C quinoa, rinsed
1 C fresh or frozen corn
1 ½ C (one 14 oz. can) black beans, rinsed
2 chipotle chilies in adobo sauce, minced
S/P to taste
2 scallions (green parts only, chopped)
½ C cilantro, chopped (optional)
Heat the 2 TBS of broth in a medium sized sauce pan over med-high heat and add the onion. Once softened, add the garlic and quinoa. Once the quinoa is lightly toasted, add the remaining broth, corn, beans and chilies. Season with salt/pepper to taste and cover sauce pan. Bring quinoa to a boil and then down to a simmer and cover. Stir every few minutes until both has evaporated (about 12-15 minutes). Take quinoa off the heat, add scallions and cilantro and fluff with a fork. Serve immediately or refrigerate and serve chilled.