- 2 ½ tablespoons NEWELL CILANTRO LIME
- 2 tablespoons olive oil
- 1 medium sweet red pepper, finely chopped
- ¼ teaspoon salt
- 2 cups vegetable stock
- 1 cup frozen corn
- 1 cup quinoa, rinsed
- 1 can (15 ounces) black beans, rinsed and drained
In a large skillet, heat oil over medium-high heat. Add red pepper, celery, chili powder and salt; cook and stir 5-7 minutes or until vegetables are tender.
Stir in NEWELL CILANTRO LIME, 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.