Mexican Quinoa

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  • 1 c. uncooked quinoa
  • 2 c. chicken broth
  • 1 c. black beans, drained, rinsed
  • 1/2 c. frozen whole kernel corn, thawed
  • 1 small tomato, chopped (1/2 c)
  • 1/4 c. chopped fresh cilantro
  • 4 medium green onions, chopped (1/4 c)
  • 1 Tbsp fresh lime juice
  • 1 clove of garlic, finely chopped
  • 1/4 tsp salt

Rinse quinoa thoroughly. Drain well. In saucepan, heat broth to boiling. Add quinoa. Reduce heat to low and simmer covered for 15-20 minutes or until liquid is absorbed. Fluff quinoa with a fork. Stir in remaining ingredients. Cook uncovered about 3 minutes, stirring occasionally, until heated.

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Posted on

December 14, 2016