Black Bean Quinoa Bowls

• 1 tablespoon olive oil
• 2 cups sliced baby portobello mushrooms
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3/4 cup quinoa, rinsed
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 1-1/2 cups vegetable broth
• 1 medium zucchini, halved and thinly sliced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn (about 5 ounces)
• 1/2 cup crumbled feta cheese
• Minced fresh cilantro

1. In a large saucepan, heat oil over medium-high heat; saute mushrooms and onion until tender and lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in quinoa, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Stir in zucchini; cook, covered, until crisp-tender, about 5 minutes.
2. Stir in beans and corn; heat through. Top with cheese and cilantro.

olive oil, baby portobello mushrooms, onion, garlic, quinoa, ground cumin, cayenne pepper, pepper, vegetable broth, zucchini, black beans, frozen corn, feta cheese, fresh cilantro

Taken from www.tasteofhome.com/recipes/black-bean-quinoa-bowls/ (may not work)