Black Bean & Corn Quinoa

Ingredients

• Canola oil

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Celery

  Raw

  ½ stalks, large (11 inches long) or 32g

• Onions

  Raw

  ¼ medium or 28g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Corn

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

  ½ cup or 68g

• Quinoa

  Uncooked

  ½ cup or 85g

• Canned black beans

  Low sodium, drained

  ½ can or 213g

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.