Ingredients
2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1/3 cup plus 2 tablespoons minced fresh Freeman Herbs Organic cilantro, divided
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
Directions
In a large pan, heat 2 tablespoons of canola oil over medium-high heat.
Add the finely chopped onion, red pepper, celery, chili powder, salt, and pepper; cook and stir for 5-7 minutes until the vegetables are tender.
Stir in the vegetable stock and frozen corn; bring the mixture to a boil. Stir in the rinsed quinoa; reduce the heat to a simmer, cover the pan, and cook for 12-15 minutes or until the liquid is absorbed.
Stir in the rinsed and drained black beans and 1/3 cup of minced fresh cilantro; heat through, stirring occasionally.
Sprinkle the dish with the leftover minced fresh cilantro before serving.
Enjoy!