Quinoa with Black Beans, Corn and Tomatoes

I had forgotten about this until a few weeks ago when I was looking for something new to add to the rotation.  This is a great recipe because many of the ingredients sit int he pantry, so as long as you have onions, garlic and cilantro, you're good to go.  Enjoy!

Quinoa with Stewed Tomatoes

Ingredients

olive oil

dash cumin (optional)

1 medium onion, diced

1 clove garlic, minced

1.5 c quinoa, rinsed

2.5 c chicken or vegetable broth

1 15 oz. can diced tomatoes

1 15 oz. can corn

1 15 oz. can black beans

salt and pepper to taste

cilantro, torn

lime and avocado for serving

Directions

Heat oil in medium saucepan or large saute pan.  Add cumin and stir briefly.  Saute onion with a pinch of salt until translucent, then add garlic until just fragrant.  Add rinsed quinoa and stir until coated.  Add broth and tomatoes.  Increase heat to high until mixture bubbles, and turn heat down to medium to simmer.  After 10-15 minutes, or when most of the liquid has been absorbed and the outer part of the quinoa is pulling away from the inner part, add the corn, black beans and cilantro.  Mix together and adjust seasoning with salt and pepper.  Enjoy with sliced avocado and a squeeze of lime.