Skillet quinoa with black beans, cilantro and feta | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL)canola oil
• 1 cup (250 mL) diced onions
• 2 cups (500 mL) diced red bell pepper
• 1 1/2 cups (375 mL) water
• 3/4 cup (175 mL) uncooked quinoa
• 1 can (15 oz/426 mL) reduced sodium black beans, rinsed and drained
• 1/4 cup (50 mL) chopped walnuts
• 2 tsp (10 mL) chili powder
• 1/3 (75 mL) cup crumbled reduced fat feta cheese
• 1/4 cup (50 mL) chopped fresh cilantro
• 1 medium garlic clove, minced