1 can (15 ounces) reduced sodium black beans, rinsed and drained
1/4 cup chopped walnuts
2 teaspoons chili powder
1/3 cup crumbled, reduced-fat feta cheese*
1/4 cup fresh cilantro, chopped
1 medium garlic clove, minced
1/2 teaspoon salt
In large, non-stick skillet, heat canola oil over medium-high heat. Add onion and pepper. Sauté 5 minutes or until onions begin to brown on edges, stirring occasionally. Add water and quinoa. Bring to boil over medium-high heat, reduce heat, cover and cook on medium-low for 12 minutes or until water is absorbed.
Remove from heat, stir in beans, walnuts, chili powder, feta, cilantro, garlic and salt. Cover and let stand 2 minutes to heat through and absorb flavors.