1tbspplus 2 tsp mild chili powder(you can adjust to suit your own taste if you like)
1/2tspfine sea salt or salt to taste
1(8 oz.) can of tomato sauce
3/4cupquinoa(rinsed, if not pre-rinsed kind)
1(14.5 oz) can of black beans, drained and rinsed
3/4cupfrozen sweet corn(such as Trader Joe's Organic Sweet Corn)
1/4cupchopped fresh cilantro
Heat the oil over medium-high heat in a 10.5-inch skillet (one that has a lid). Add the onion and cook for a couple of minutes. Add the bell pepper and continue to cook for another two minutes. Add the ground chicken to the pan and cook, breaking it up with a spatula or spoon as it browns.
Once the chicken is fully cooked, add the seasonings, and mix to coat the meat and vegetables while it cooks for a minute more.
Stir in the water, tomato sauce, beans, corn and quinoa. Bring to a boil, reduce heat, cover and let simmer, stirring occasionally, until quinoa is tender and translucent, about 25 minutes. Stir in the cilantro and serve with lime wedges.