Quinoa Medley with Beans and Corn

Quinoa Medley with Beans and Corn (Adapted from Vegetarian Times)

1 cup vegetable broth
1 cup water
1 1/4 cups dry quinoa, rinsed
15 ounce can black beans, rinsed and drained
1 cup frozen corn
1/2 cup habanero and lime chunky salsa, divided
1 teaspoon chili powder
salt and pepper to taste
1/4 cup chopped cilantro
2 tablespoons olive oil

In a medium saucepan, bring water and broth to a boil. Add quinoa, cover and reduce heat to medium. Let simmer for 10 minutes.

Stir in beans, corn, 1/4 cup salsa, chili powder and check for seasonings. Add salt and pepper to taste. Return mixture to a boil, cover and let cook until quinoa is tender, about 3-5 minutes.

Mix in cilantro, oil and remaining salsa.

Makes 4 servings.

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