1 teaspoon canola oil
1 sweet onion; chopped
3 cloves garlic; minced
3/4 cup quinoa
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 medium zucchini; diced
1 cup fresh or canned corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
salt and ground black pepper to taste
1.) Heat oil in a medium saucepan over medium heat. Cook and stir onion and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly tender; 1-2 minutes. (It will simmer down and get more tender later).
2.) Mix quinoa into onion mixture and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil. Cover, and simmer until quinoa is tender and broth is absorbed. (Usually, about 20 minutes).
3.) Stir in corn and black beans into the saucepan, and continue to simmer until heated through, about 5 minutes; Mix in cilantro. Add salt, pepper, and cayenne to taste.