Ingredients
– 1 cup quinoa
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes (400 g)
– 1 can black beans (400 g), rinsed and drained
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 cup frozen corn
Method
1. Rinse the quinoa under cold water until the water runs clear.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Cook until softened, about 3 minutes.
3. Stir in the diced tomatoes, black beans, cumin, and paprika. Cook for another 2 minutes.
4. Pour in vegetable broth and add quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. After cooking, stir in the frozen corn and let it sit for another 5 minutes with the lid on.
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