Quinoa is not only a good source of fiber and protein, it is packed with amino acids, enzymes, vitamins, minerals, fiber, antioxidants and phytonutrients. A cup of quinoa will give you around 127 calories and 4.5 grams of protein so I cook with it often. We are big fans of spicier foods, so it’s no surprise that my family loved this recipe with an added kick.
Baja Quinoa 

1 teaspoon coconut or MCT oil
1 onion, chopped
3 cloves garlic, minced
3/4 c. uncooked quinoa
1 1/2 cups chicken broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper
Salt and pepper to taste
1 c. frozen corn kernels
1 can black beans, rinsed and drain

Soak quinoa in water for 15 minutes. Drain and rinse well. Heat oil in a medium saucepan over medium heat. Stir in the onion and saute until lightly browned. Add garlic and saute for 1-2 minutes more. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in frozen corn and beans and continue to simmer about 5 minutes. Top with chopped fresh cilantro, if desired and serve.