Quinoa and Black Bean Casserole

Warm the oil in a large skillet over medium heat.

Sauté the onion and garlic, stirring occasionally, until lightly browned, about 10 minutes.

Stir the quinoa and vegetable broth into the onion mixture.

Season with cumin, cayenne, salt, and black pepper.

Cover the pan with a lid and reduce the heat to low; simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir the corn and black beans into the quinoa.

Continue to simmer until heated through, about 5 minutes.

Garnish with chopped cilantro and serve.