Black Bean & Corn Quinoa

Ingredients

• Canola oil

  1 tbsp or 14g

• Red bell pepper

  raw

  ½ medium or 60g

• Celery

  raw

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

• Onion

  raw

  ¼ medium or 28g

• Chili powder

  1 tsp or 3g

• Salt

  table

  ⅛ tsp or 0.8g

• Black pepper

  ground

  ⅛ tsp or 0.3g

• Vegetable broth

  from bouillon, low-sodium

  1 cup or 240g

• Sweet corn

  yellow, canned, whole kernel, drained

  ½ cup or 82g

• Quinoa

  raw

  ½ cup or 85g

• Black beans

  canned, low-sodium, drained

  ½ can or 213g

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.