Black Bean & Corn Quinoa

• 2 tablespoons canola oil
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, finely chopped
• 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
• 1/3 cup plus 2 tablespoons 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 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

canola oil, onion, sweet red pepper, celery, chili powder, salt, pepper, vegetable stock, frozen corn, quinoa, black beans, fresh cilantro

Taken from www.tasteofhome.com/recipes/black-bean-corn-quinoa/ (may not work)