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Heat the oil in a medium saucepan over medium heat.
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