Black Bean and Corn Quinoa
2 tbsp canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 tsp chili powder
¼ tsp salt
¼ tsp pepper
2 c vegetable stock
1 c frozen corn
1 c quinoa, rinsed
1 can (15oz) black beans, rinsed and drained
1/3 c plus 2 tbsp, minced fresh cilantro, divided
1. 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.
2. Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
3. Add beans and 1/3 c cilantro; heat through stirring occasionally. Sprinkle with remaining cilantro.
This recipe makes a great side dish for a gathering. It would be perfect for bringing to a Fourth of July, or other holiday cookout or get together.