quinoa salad with black beans and corn

Ok, there are not enough words to describe how good this quinoa salad is. In fact, I won't even try to think of worthy adjectives. Just know this: Since I first tasted this a week and a half ago, I have made it three times. Thrice. It is so good and hearty and chewy and satisfying and healthy. Hmmm. I guess those are pretty worthy adjectives after all.

1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper
1 cup frozen sweet white corn
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold. Whatever floats your boat.