Mexican Quinoa

We have been trying to eat healthier and including less meat into our diets. Quinoa fast became one of our favorites. We love Mexican flavors, so this dish was very appealing to us. A friend made a version of this for us, and we were hooked. It's one of those dishes that can be served warm, room temperature, or cold. It can be a side dish or a main meal. If you've never experimented with quinoa, try this dish! You won't be disappointed.

Mexican Quinoa
Source: adapted from A Teaspoon of Happiness via Pinterest

1 tablespoon olive oil
2 garlic cloves, minced
1 and 1/4 cups vegetable (or chicken) broth
1 cup uncooked quinoa (rinsed)
1 (14.5 oz.) can diced tomatoes with green chilies
1 (15.5 oz.) can black beans (drained and rinsed)
1 (15.5 oz.) can corn
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (or more to taste)
1/4 cup fresh cilantro (chopped)
salt to taste

In large saucepan, heat the olive oil to medium-high heat.
Add garlic and sauté until about one minute.
Add broth, quinoa, cumin, pepper, and cayenne pepper and bring to a boil.
Reduce heat and simmer on low for 20—25 minutes.
Stir in diced tomatoes, black beans, corn, and cilantro just before serving.
Can be served either warm or cold.