Ingredients
- 1 (15 ounce) can kidney beans, rinsed, drained
- 1 (15 ounce) can black beans , rinsed , drained
- 2 cups vegetable broth or water
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, crushed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne
- ¾ cup quinoa, rinsed thoroughly in warm water, drained
- 1 cup frozen or fresh corn
- 2 (15 ounce) cans diced tomatoes in juice
- In a large pot, heat oil on medium heat. Add onion, bell pepper, garlic and spices. Saut� for 7-10 minutes. Add rinsed quinoa and stir. Add corn, tomatoes and their juice and broth or water.
- Simmer for 25 minutes when the quinoa sprout uncurls, that’s how you know it is ready. Add beans and continue to simmer for 10 minutes. Serve immediately. Serves 7
Per Serving:
Calories: 200, Carbohydrate: 36g, Cholesterol: 0mg, Dietary Fiber: 8g, Fat: 2.5g, Saturated Fat: 0g, Protein: 10g, Sodium: 310m
