This is a standard in my house. (I even make it in the winter with corn I have frozen and canned tomatoes) It’s a healthy twist on rice and beans that leaves plenty of room for improvisation. Sometimes we add spicy sausage and you could certainly include some diced bell peppers. It makes a great cold salad the second day.

• 1 Tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic, peeled and minced
• 1-2 jalapeños, finely diced
• 3/4 cup quinoa
• 1 1/2 cup vegetable broth
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 large tomato, diced
• 1 cup corn kernels (from 2 ears, use more if you’d like)
• 2 15 oz. cans black beans, rinsed and drained
• 1 handful choopped cilantro leaves

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and sauté until golden brown. Stir in the quinoa, spices, tomato, salt and pepper. Add vegetable broth and bring to a boil. Cover, reduce heat and simmer for about 20 minutes. Stir in corn and continue to simmer for about 5 minutes more. Mix in black beans and cilantro stir until heated through, serve and enjoy!