Ingredients
• 1 tablespoon cooking oil
• 8oz uncooked macaroni pasta
• 1 tablespoon garlic
• 2 carrots, chopped
• 1/2 onion, chopped
• 2 diced Roma tomatoes
• 2 cups cooked beans
• 4 cups low sodium chicken broth
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Chopped cilantro
Optional
Avocado slices
cheddar (reduced fat)
chopped cilantro or parsley

Directions
1. Set a large skillet on medium high heat with extra virgin olive oil.
2. Sautee chopped onion, carrots with garlic. Cook the chopped onions until they turn brown and become translucent.
3. Add in tomatoes, beans, seasonings and chicken broth. Mix together using a spatula, then bring the mixture to a boil.
4. Once boiling, toss in uncooked quinoa macaroni shells and stir.
5. Cover and cook the mixture for about 12-15 minutes.
6. Remove the skillet from the heat, top with chopped cilantro.