1 cup red bell pepper, finely chopped
½ cup red onion, finely chopped
1 Tbsp Fresh garlic, minced
1 can of chickpeas
1 can of black beans
2/3 cup of salsa
1 cup frozen corn niblets
1 1/3 Cup Reduced-sodium vegetable broth
¼ tsp salt
pinch of ground black pepper
½ tblsp cumin powder
½ cup Nutritional Yeast
1 cup quinoa (rinsed)
Preheat your oven to 350° F.
Heat the oil in a 12" Saute Pan on medium heat.
Add in the pepper, onion and garlic and cook until lightly golden brown, stirring frequently.
Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well.
Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.
Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.
Garnish with cilantro.