Black Bean & Corn Quinoa

Ingredients

• Canola oil

  ¾ tbsp or 11g

• Red bell pepper

  Sweet, raw

  ⅜ medium or 45g

• Celery

  Raw

  ⅜ stalks, large (11 inches long) or 24g

• Onions

  Raw

  ³⁄₁₆ medium or 21g

• Chili powder

  Spices

  ¾ tsp or 2g

• Salt

  Table

  ⅛ tsp or 0.6g

• Pepper

  Spices, black

  ⅛ tsp or 0.2g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  ⅜ cup or 51g

• Quinoa

  Uncooked

  ⅜ cup or 64g

• Canned black beans

  Low sodium, drained

  ⅜ can or 159g

Directions

1. Rinse and drain beans. Chop onion, red pepper, and celery.
2. In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery, chili powder, salt, and pepper; cook and stir 5-7 minutes or until vegetables are tender.
3. Stir in broth and corn; bring to a boil.
4. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Add beans and cook a few more minutes until heated through.