Mexican Quinoa

Mexican Quinoa
2 tsp Canola Oil
1/2 cup quinoa, rinsed thoroughly
1/2 cup chopped onion
1 clove garlic minced
1/2 cup diced red pepper
1 can Mexican Style diced tomatoes, (14 1/2 oz) undrained
2 cups frozen corn
1/4 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp salt
1 can black beans, drained and rinsed

1) In a 2-quart non stick sauce pan, heat oil over medium-high heat. Add quinoa, onion, red pepper and garlic and cook, stirring, until quinoa begins to crackle (It will not have started to brown yet) and onion is softened.

2) Add tomatoes, corn, cumin, red pepper and salt; bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until quinoa is translucent and tender.

3) Uncover, add black beans and continue cooking just until liquid is absorbed.