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Heat the canola oil in a large skillet over medium-high heat. Add the onion, red pepper, celery, chili powder, salt and pepper to the pan, and cook for five to seven minutes, stirring constantly, until the vegetables are tender.
Stir in the vegetable stock and corn, and bring the mixture to a boil. Add the quinoa, stirring it in completely. Reduce the heat, and simmer the mixture, covered, for 12 to 15 minutes, or until all the liquid has been absorbed.
Add the beans and ⅓ cup of the cilantro. Cook until the mixture is heated through, stirring occasionally. Garnish with the rest of the cilantro.