Southwestern Quinoa Salad with Black Beans and Corn

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Many thanks to my friend Devorah for sharing this quinoa recipe with me. I love that she knew immediately that I would like it as it has cilantro, corn, black beans, all of which are my favorites. The original recipe came from allrecipes.com but we adapted it to our taste.
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1-1/2 cups vegetable broth or pareve chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper or ¼ teaspoon crushed red pepper
1 cup corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Kosher salt and pepper to taste

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
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,
Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

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