1Chop the onion and mince the garlic. Put aside. Measure your quinoa and vegetable stock and have ready. Drain and rinse the black beans in a spaghetti strainer. Remove as much liquid as possible and set aside. Chop the cilantro and set aside.
2In a medium sized saucepan, heat the vegetable oil over medium-high heat. Add garlic and onion and saute until caramelized. Mix quinoa into saucepan and cover with vegetable stock. Add the cumin, cayenne, and S&P.
Bring to a boil, then simmer covered for 20 minutes.
3Stir in the frozen corn and simmer for another five minutes, or until heated through. Mix in the black beans and cilantro. Serve warm or chilled.