✤1/2 tbsp olive oil
✤1 large yellow onion, diced (~360g)
✤4 cloves garlic, minced
✤1 tbsp chili powder
✤1 tbsp dried oregano
✤2 bay leaves
✤2 tsp salt
✤1 tsp pepper
✤1 tsp cumin
✤1/4 - 1/2 tsp cayenne pepper
✤7 cups vegetable broth
✤1- 14.5 oz can petite diced tomatoes, drained
✤16 oz frozen corn
✤1 cup (180g) uncooked quinoa, rinsed
✤2- 15 oz cans black beans, undrained
❖In a large stockpot, heat the oil on med-high heat. Add the onions and cook 5-7 min, until translucent. Add the garlic & spices and cook about 1 min, until fragrant. Add the broth, tomatoes, corn & quinoa, and deglaze any fond on the bottom.
❖Bring to a boil, cover and simmer for 30 min.
❖Add the black beans and cook, uncovered, for an additional 10 min, until quinoa is cooked.
