quinoa, black beans and corn (option: with kielbasa)

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups broth
• 1 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste (1/2 t. kosher salt)
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• kielbasa
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Cook kielbasa in skillet
4. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Add kielbasa.

OR Slow Cooker Directions:

1. cook all ingredients except corn, black beans and kielbasa on LOW for 2 hours. Then add corn, black beans and kielbasa and heat for half an hour.