Mexican Quinoa

Ingredients:

1 tablespoon olive oil
2 garlic cloves, minced
1 1/4 cups reduced-sodium chicken broth
1 cup uncooked, pre-rinsed quinoa
1 14.5-ounce can diced tomatoes with green chilies
1 15.5-ounce can black or pinto beans, drained and rinsed
1 1/2 cups frozen corn kernels
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 cup chopped fresh cilantro

For topping:

Chopped fresh cilantro
Reduced-fat shredded cheddar cheese
Low-fat sour cream

Directions:

1. In large saucepan, heat the olive oil to medium-high heat.
2. Add garlic and sauté until fragrant - about 30 seconds.
3. Add remaining ingredients (minus the cilantro and the toppings) and bring to a boil.
4. Reduce heat to low and simmer for 20 - 25 minutes.
5. Stir in cilantro just before serving.
6. Serve with toppings.

Source Pinterest