Black Bean & Corn Quinoa

Ingredients

• Canola oil

  2 tbsp or 28g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Onions

  Raw

  ½ medium or 55g

• Chili powder

  Spices

  2 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Quinoa

  Uncooked

  1 cup or 170g

• Canned black beans

  Low sodium, drained

  1 can or 425g

Directions

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