Southwestern Quinoa Salad with Black Beans & Corn

(Friday, January 18th, 2013)

Serves 6 – 8

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.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

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