• 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


Step 1

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.

Step 2

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.

Step 3

Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.