Ingredients
1 tablespoon olive oil2 cups sliced baby portobello mushrooms1 medium onion, chopped3 garlic cloves, minced3/4 cup quinoa, rinsed1 teaspoon ground cumin1/8 teaspoon cayenne pepper1/8 teaspoon pepper1-1/2 cups vegetable broth1 medium zucchini, halved and thinly sliced1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn (about 5 ounces)1/2 cup crumbled feta cheeseMinced fresh cilantro
Preparation
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.
Stir in beans and corn; heat through. Top with cheese and cilantro.
