MI Coop Kitchen

Black Bean and Corn Quinoa

Recipe by
Great Lakes Energy Cooperative  
30
| Servings: 4

Ingredients

  • 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-ounce) black beans, rinsed and drained
  • 1/3 cup + 2 tablespoons minced fresh cilantro, divided

Directions

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.

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