 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/8 | teaspoon | canola oil | 1/3 | slice, large (1/4" thick) | Onion, chopped | 1/3 | clove | garlic, chopped | 1 1/4 | tablespoons | quinoa, organic, rinsed well | 1/8 | cup | chicken broth, low sodium, canned | 1/8 | teaspoon | Spices, ground cumin | 1/8 | teaspoon | cayenne pepper | 1/8 | dash | salt, to taste | 1/8 | dash | pepper, to taste | 1 2/3 | tablespoons | corn, frozen organic | 1 2/3 | tablespoons | Peas, frozen | 1/8 | cup | black beans, organic, drained and rinsed | 3/4 | tablespoon | parsley, fresh, chopped |
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Steps
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Sequence
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Step
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| | 1 | Heat the oil in a medium saucepan over medium heat. Sir in onion and cook until brown. Add the garlic saute until tender. | | 2 | Mix the quinoa into the sauce pan and cover with the chicken broth. Season with cumin, cayenne and salt and pepper. | | 3 | Brin the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. | | 4 | Stir in corn and peas. Continue to simmer for about 5 minutes. Mix in the black beans and parsley. | | 5 | Enjoy! |
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