Red Pepper Quinoa

This dish is the reason we decided to like Quinoa.   Game changer for us on Blanchard Road.

This is easy to make a lot of and have in the fridge for lunches.

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 ounces) black beans, rinsed and drained
• 1/3 cup plus 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.

You can add grilled chicken to add extra protein.   Serve with Naan or with corn chips.