Black Bean & Corn Quinoa Salad*

*This can be served hot by itself or in a tortilla, but is also good slightly warm or cool served over mixed salad greens!

1 T olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp freshly ground pepper (or to taste)
1/2 cup fresh, frozen or canned corn
4 cups of cooked black beans (or 2-15oz can of black beans), drained and rinsed
1/2 cup chopped fresh cilantro
1 cup bell pepper, any color or combo of-diced

1/2 cup avocado, cubed
1 cup tomato, diced

1. In medium pot, heat olive oil over medium heat.  Add onions and sauté for 4-5 min, stirring often. Add the garlic for a minute or two stirring frequently. (may need to splash water on to prevent sticking)

2. Add quinoa and broth. Stir in all the spices and bring mixture to a boil.  Cover and reduce heat to simmer for 20 min (or until liquid is absorbed.)

3. Stir in the corn, black beans and peppers.  Cover and let the pot sit off the heat until the veggies are heated through (about 6min).  Stir in the cilantro and tomatoes.

Recipe adapted from "Mel's Kitchen Cafe" thanks to Megan Armstrong, IN