Corn & Black Bean Quinoa Salad

There are so many things I love about this salad, it's difficult to choose a favorite.  But choose I will...my favorite thing is that all the ingredients are things I generally have on hand.   Everything besides cilantro I basically always have and cilantro is something we buy practically every week so it's a rare occasion when I don't have that too.  That being said, don't start thinking it's only mediocre in the flavor department.  It is a nice, hearty salad with a savory, slightly tangy and spicy dressing that really brings everything together.  It is incredibly delicious when it's warm, but also heavenly when it's cold--making it great for a hot summer day.

Corn & Black Bean Quinoa Salad

Number of Servings: 6
Time to Prepare: 40 minutes

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 3/4 cup uncooked quinoa
• 1 1/2 cups chicken broth
• 1 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup frozen corn
• 2 (15 oz) cans black beans, rinsed and drained
• 1/2 cup chopped cilantro

Heat the olive oil in a medium pot over medium heat.  When hot, add onions and saute for 7-8 minutes, stirring occasionally, until the onions just being to brown.  Add the garlic and stir for a minute or two, until fragrant.

Add the quinoa and cover with the broth.  Stir in cumin, cayenne, salt, and pepper and bring to a boil.  Cover, reduce heat, and simmer for about 20 minutes, until the liquid is absorbed.  

Stir in the frozen corn and the black beans.  Cover and let sit off the heat for 5-6 minutes, until the corn and beans are heated through.  Stir in the cilantro.  Serve warm or chilled.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion, garlic, corn, cilantro