I well remember the cooking weekend I attended ‘way back when – what a way to introduce new members to kayak cooking!
My recipe contribution is as follows:
QUINOA, CORN AND BLACK BEANS
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and black pepper to taste
1 can corn kernels
1/2 red pepper, diced
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat.
Stir in the onion and garlic, saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt and pepper.
Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir corn, red pepper and black beans into the saucepan. Simmer until heated through.
Top with cilantro and serve.