Directions

1. 1
   Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned about 10 minutes.
2. 2
   Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer until quinoa is tender and broth is absorbed about 20 minutes.
3. 3
   Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.