Black Bean & Corn Quinoa

Ingredients

• Canola oil

  ½ tbsp or 7g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

• Celery

  Raw

  ¼ stalks, large (11 inches long) or 16g

• Onions

  Raw

  ⅛ medium or 14g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ¼ cup kernels or 41g

• Quinoa

  Uncooked

  ¼ cup or 43g

• Canned black beans

  Low sodium, drained

  ¼ can or 106g

Directions

1. Rinse and drain beans. Chop veggies.
2. In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; 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.

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