Ingredients

• 1 tablespoon olive oil
• 1 medium sweet or yellow onion, diced
• 2 cloves garlic, minced
• 3/4 cup quinoa (uncooked), rinsed (red or white will work)
• 1 (15 ounce) can black beans(low sodium preferred), drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper flakes (more or less to taste)
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1 (4.5 ounce) can diced green chilis
• 1 (10 ounce) can diced tomatoes
• 1/2 cup freshly chopped cilantro
• 1 3/4 cup vegetable broth, low sodium

Directions

1. In a large skillet add olive oil, turn to medium-low heat and saute diced onions until tender, about 4 minutes, add garlic and saute one additional minute.
2. Add the remaining ingredients in the order listed above.
3. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed.
4. Remove from heat and allow to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.

Yields : 4 servings | Serving size: 1 cup | Calories: 201 | Old Points: 4 | Points Plus: 5 | Total Fat: 4 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 204 mg | Carbohydrates: 33 g | Dietary fiber: 7 g | Sugars: 3 g | Protein: 7 g

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