Quinoa and Black Bean Salad

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 and avoid malnutrition. Teach the kids in your life the importance of protein and other nutrients — and why many children living in poverty don’t get the nutrients they need since their families can’t afford enough food.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Ingredients

• 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

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cooking until light brown, about 10 minutes.
2. Thoroughly rinse the quinoa.* Then add it 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.