Heat the oil in a medium saucepan over medium heat. Saute onion and garlic 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 for about 5 minutes, or until heated through. Mix in the black beans, tomatoes, and cilantro.
If desired, top with salsa, sour cream, and/or shredded cheese. Great served with tortilla chips or rolled in a tortilla.
Source: My sister, Andrea
By Stephanie from Hillsboro, OR
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