Black Bean and Corn Quinoa Salad

I'm trying to get all my favorite recipes in one place and then make a book, because there have been several times lately that the internet has been down when I have needed a recipe.

This one is definitely a keeper.  It can be served warm as a side dish or cold as a salad/side dish.  I'm tweaking the spices a bit because, as Hannah commented, "That quinoa spiced my lips!"

Recipe Source:  Mel's Kitchen Cafe

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

 In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, 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 the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!