Lakeland Health Recipes

Submitted by Kim of Feed Me Seymour Blog
Yields 8 servings (about 1⅓ cup each) 

Ingredients:
1 cup dry quinoa, rinsed well
1 Tbsp olive oil
3 garlic cloves, minced
2 yellow onions, diced
1 (28 oz) can crushed tomatoes
1 (15 oz) can no salt added tomato sauce
1½ Tbsp chili powder
2 tsp cumin
1 tsp sugar
½ tsp cayenne pepper
1 cup water
¼ tsp salt and black pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1½ cups frozen corn
Juice of one lime

Directions:

1. Prepare quinoa according to package directions.
2. Meanwhile, in a large pot or dutch oven heat olive oil over medium-high heat. Add onion and stir; cook 5-7 minutes or until translucent and softened. Add garlic and saute until fragrant, 30 seconds.
3. Add in crushed tomatoes, tomato sauce, chili powder, cumin, sugar, cayenne, water, and quinoa and stir well to combine. Season with salt and pepper. Reduce heat to low and simmer 30 minutes.
4. Add in beans, corn, and lime juice; simmer an additional 5 minutes.

Nutrition Information (per serving): 300 calories; 4.4 g fat; 55.3 g carbohydrates; 13.3 g sugar; 594 mg sodium; 12 g fiber; 13.4 g protein; 0 mg cholesterol