2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 1/2 cups chicken stock

3/4 cup golden quinoa, rinsed

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and freshly ground black pepper

5 ounces baby spinach

One 12-ounce bag frozen sweet corn kernels, thawed

One 15-ounce can black beans, drained and rinsed

1 to 2 ounces feta cheese, crumbled

2 tablespoons fresh cilantro leaves, torn, for garnish

 

In a medium saucepan set over medium heat, sauté onion in olive oil until browned, 5 to 7 minutes. Add garlic and sauté for 2 minutes more. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.

 

Increase heat to high and bring to a boil. Immediately reduce heat to simmer and cover. Simmer for 20 minutes or until liquid is absorbed (ours took about 30 minutes). Then add the spinach and gently toss with quinoa until wilted.

 

Remove the pan from the heat and stir in corn and black beans. Crumble feta over the top and garnish with cilantro.

 

Chef’s Note: We adapted this from Trisha Yearwood’s recipe by reducing the black beans from 2 cans to 1 can. You can increase the beans if you dare.