Black Bean & Corn Quinoa

Ingredients

• Canola oil

  1 ½ tbsp or 21g

• Red bell pepper

  Sweet, raw

  ¾ medium or 89g

• Celery

  Raw

  ¾ stalks, large (11 inches long) or 48g

• Onions

  Raw

  ⅜ medium or 41g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Salt

  Table

  ³⁄₁₆ tsp or 1g

• Pepper

  Spices, black

  ³⁄₁₆ tsp or 0.4g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¾ cup or 123g

• Quinoa

  Uncooked

  ¾ cup or 128g

• Canned black beans

  Low sodium, drained

  ¾ can or 319g

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.