Quinoa-andBlack Bean Stew

• 2 Tbs. olive oil
• 1 medium onion, chopped (1 1/2 cups)
• 3 large carrots, sliced (1 cup)
• 2 stalks celery, diced ( 1/2 cup)
• 4 cups low-sodium vegetable broth
• 1 28-oz. can diced fire-roasted tomatoes
• 2 medium zucchini, sliced (2 cups)
• 1 15-oz. can black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup quinoa, rinsed and drained
• 1 6-oz. can tomato paste
• 1 Tbs. chili powder
• 1 Tbs. Dijon mustard
• 2 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 2 avocados, sliced, for garnish
• 1/2 cup chopped cilantro, for garnish
• Lime wedges, for garnish

1. Heat oil in large saucepan or Dutch oven over medium-high heat.
2. Add onion, carrots, and celery, and season with salt and pepper, if desired.
3. Saute 5 to 7 minutes, or until onion is translucent.
4. Stir in broth, tomatoes, zucchini, beans, corn, quinoa, tomato paste, chili powder, mustard, cumin, garlic powder, onion powder, and oregano, and bring to a boil.
5. Cover, reduce heat to medium-low, and simmer 20 minutes, or until vegetables and quinoa are tender.
6. Season with salt and pepper, if desired.
7. Serve garnished with avocados, cilantro, and lime wedges.

olive oil, onion, carrots, stalks celery, lowsodium, tomatoes, zucchini, black beans, frozen corn, quinoa, tomato paste, chili powder, mustard, ground cumin, garlic powder, onion powder, oregano, avocados, cilantro, lime wedges

Taken from www.vegetariantimes.com/recipe/quinoa-and-black-bean-stew/ (may not work)