1 tbsp olive oil
2 garlic cloves (minced)
11/4 cups reduced sodium chicken broth
1 cup quinoa (uncooked, pre-rinsed)
141/2 ozs diced tomatoes (with green chilies)
151/2 ozs pinto beans (or black, drained and rinsed)
11/2 cups frozen corn kernels
1/2 tsp cumin
1/2 tsp salt
1/4 cup chopped cilantro fresh
chopped cilantro fresh
shredded reduced fat cheddar cheese
low-fat sour cream
In large saucepan, heat the olive oil to medium-high heat.
Add garlic and sauté until fragrant – about 30 seconds.
Add remaining ingredients (minus the cilantro and the toppings) and bring to a boil.
Reduce heat to low and simmer for 20 – 25 minutes.
Stir in cilantro just before serving.
Serve with toppings.