1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. 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,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
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|Serving Size: 1 (410g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 1239mg||43 %|
|Potassium 1105mg||29 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 61g|
|Protein 25.7g||37 %|
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Calories per serving: 464
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