[list_item icon="iconic-info"]1 cup cooked quinoa rinsed and drained
1/3 cup canned low-sodium black beans, drained and rinsed
1 sliced scallion
1 can sliced button mushrooms
1 yellow bell pepper diced
1 red bell pepper diced
optional – 1 can of corn
1 tsp crushed garlic
1 teaspoon olive oil
1 teaspoon fresh lemon juice
Pinch of salt
Pinch of freshly ground black pepper[/list_item]
In a pan saute the garlic and onion until the onion goes clear, then add the peppers and mushrooms, once the peppers look “roasted” and cooked remove from heat.
In a medium bowl, gently toss all ingredients to combine.