Home > Dinner > Lunch > Plant Based Diet Recipes > Recipes > Mexicali Quinoa and Black Bean Salad Mexicali Quinoa and Black Bean Salad Keye Simmons August 2, 2011 Dinner, Lunch, Plant Based Diet Recipes, Recipes No Comments Ingredients 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro Directions Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute 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 frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Tweet Pin It Related Posts Delicious (Vegan & Raw) Chocolate Pudding To Satisfy Your Sweet Tooth Colder Weather Vegan Pumpkin and Black Bean Soup Game-Day Vegan Veggie Chilli About The Author Keye Simmons Keye is passionate about helping others embrace a plant based diet and eat less meat. Plant Based Diet Recipes is a website dedicated to the plant based lifestyle and embracing the idea of eating with less harm.