One Pot Quinoa and Black Bean Wraps

Ingredients

• Quinoa

  raw

  ¾ cup or 128g

• Vegetable broth

  from bouillon, low-sodium

  1 ½ cup or 360g

• Black beans

  canned, low-sodium, drained

  ¾ can or 319g

• Red bell pepper

  raw

  ¾ small or 56g

• Pineapple

  frozen, chunks, sweetened

  ¾ cup, chunks or 184g

• Tamari soy sauce

  2 ¼ tbsp or 41g

• Paprika

  1 ½ tsp or 3g

• Cayenne pepper

  ¾ pinch or 0.3g

• Lime juice

  ¾ tbsp or 11g

• Salt

  table

  ¾ dash or 0.3g

• Black pepper

  ground

  ¾ dash or 0.08g

• Butterhead lettuce

  raw

  9 leaf, medium or 68g

Directions

1. Dice the red bell pepper and rinse and drain the black beans. Rinse the quinoa if the package suggests it.
2. In a large pot over medium heat, combine the quinoa and vegetable broth. Stir in the bell pepper, black beans, pineapple, soy sauce, paprika, cayenne, lime juice, and salt and pepper to taste. Bring to a gentle boil.
3. Reduce to a simmer, cover, and cook until the quinoa is tender and the liquid is absorbed, 15 to 20 minutes. Remove from heat, cover, and let rest 5 minutes, then fluff with a fork. Taste and adjust seasoning.
4. Spoon the hot quinoa mixture into lettuce leaves and serve right away.