Quinoa (KEEN-wah) is a popular food in Bolivia. It’s a plant from the Andean highlands. The plant’s seeds are the edible, tasty part. They contain protein, which helps children grow.
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 cup dry quinoa
2 cups chicken broth or vegetable broth
1 tsp ground cumin
¼ tsp cayenne pepper, optional for a spicier dish
salt and pepper to taste
1 cup frozen corn kernels
2 (15-oz.) cans black beans, rinsed and drained
½ cup fresh cilantro, chopped
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cooking until light brown, about 10 minutes.
2. Add the quinoa to the pan and pour the broth over it. Season with the cumin, cayenne, salt and pepper.
3. Bring the mixture to a boil. Then cover the pan, reduce the heat and simmer until the quinoa has absorbed all the broth, about 20 minutes.
4. Stir in the frozen corn and simmer about 5 minutes. Stir in the black beans and cilantro and remove from heat. Let sit for a few minutes before fluffing with a fork. Serve hot or cold.