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Black Bean-Quinoa Salad
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Stir in 1 chopped onion and 3 peeled garlic cloves; sauté until lightly browned.
- Mix ¾ cup uncooked quinoa into the saucepan and cover with 1½ cups reduced-sodium vegetable broth. Season with 1 teaspoon ground cumin, ¼ teaspoon cayenne pepper and ¼ teaspoon black pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
- Stir 1 cup frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in 2 (15-ounce) cans rinsed and drained black beans and ½ cup chopped fresh cilantro. Serve hot or cold.