Black Bean and Quinoa Salad
1 cup quinoa
1 can black beans
1 cup frozen corn
1/4 cup of feta cheese
1 tblspn olive oil
3 cloves garlic
1/4 cup chopped onion
11/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 cup fresh cilantro
1/2 cup sliced cherry tomatoes
1/4 cup cubed avocado
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Chill black beans and quinoa dish in fridge for 1 hour
Add in avocado, tomatos and feta cheese
Lightly drizzle olive oil squeeze a little lemon or lime for some zest!
Optional: Add arugula, kale or mixed greens