1 teaspoon vegetable oil
1/2 small sweet yellow onion diced
2-4 green onions or chives diced
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
2 ears of shucked corn
1 cans black beans, rinsed and drained
2-3 cleaned diced radishes
1/2 cup chopped fresh cilantro
Heat oil in a saucepan over medium heat; cook and stir yellow onion and garlic until lightly browned, about 10 minutes.
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.
Cool the quinoa in the refrigerator until well chilled. When chilled, toss in the black beans, cilantro, corn and whatever other yummy, crunchy fresh garden veggies you like. Serve with fresh cilantro & scallions.