Black Bean & Corn Quinoa

 Black Bean & Corn Quinoa

adapted from tasteofhome.com

Black Bean & Corn Quinoa served with Turkey Enchiladas

Serves 3        3 Blue WW points

1/3 tsp olive oil

Cooking spray

1/2 onion, finely chopped

1/2 medium red pepper or 3 mini red, orange or yellow peppers, finely chopped

1/2 celery riv, finely chopped

1 tsp Penzeys Chili 3000 or your favorite chili powder

1/2 tsp dried cilantro

Pinch of salt

pinch of ground black pepper

1 cup chicken stock

1/2 cup quinoa, rinsed

1/2 cup frozen corn, defrosted

1/2 can (15 ounces) black beans, rinsed and drained

Coat the bottom of a medium pot with cooking spray and add oil. Cook the onion, pepper, celery, cilantro, salt and pepper until the vegetables are tender.

Add stock and bring to a boil. Stir in quinoa. Reduce heat; simmer covered, about 10 minutes.

Add beans and corn, recover and cook until liquid is absorbed, about 5 more minutes, stirring occasionally.