Ingredients
2 tablespoons canola oil1 medium onion, finely chopped1 medium sweet red pepper, finely chopped1 celery rib, finely chopped2 teaspoons chili powder1/4 teaspoon salt1/4 teaspoon pepper2 cups vegetable stock1 cup frozen corn1 cup quinoa, rinsed1 can (15 ounces) black beans, rinsed and drained1/3 cup plus 2 tablespoons minced fresh cilantro, divided
Preparation
In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender.
Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
