Cheesy Mexican Quinoa

• 2 teaspoons Olive Oil
• 1 cup Red Pepper Finely Chopped
• 1/2 cups Onion, finely chopped
• 1 Tablespoon Fresh Garlic, Minced
• 1-13 cup Reduced Sodium Vegetable Broth
• 1 cup Frozen Corn Kernels
• 23 cups Salsa Of Choice
• 23 cups Chickpeas, Drained And Rinsed
• 1/2 cups Black Beans, Drained And Rinsed
• 1/2 cups Nutritional Yeast
• 1/2 Tablespoons Ground Cumin
• 1/4 teaspoons Salt
• Pepper
• 1 cup Quinoa, Uncooked
• Cilantro For Garnish

1. Preheat oven to 350 degrees F.
2. Heat the oil in a 12-inch saute pan on medium heat.
3. Add pepper, onion and garlic and cook until lightly golden brown, stirring frequently.
4. Into the pan, add broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well.
5. Stir in quinoa until all grains are incorporated into the liquid.
6. Bring the mixture to a boil.
7. Once boiling, cover pan and place it into the oven.
8. Cook until quinoa has absorbed all of the liquid, about 4045 minutes.
9. Garnish with cilantro and devour.

olive oil, red pepper, onion, fresh garlic, vegetable broth, frozen corn, salsa of choice, chickpeas, black beans, yeast, ground cumin, salt, pepper, quinoa, cilantro

Taken from tastykitchen.com/recipes/main-courses/e2809ccheesye2809d-mexican-quinoa/ (may not work)