Recipe Name Mexican Quinoa Submitted by patty_doyle2000 Recipe Description Excellent side dish for dinner, and leftovers are great for lunch the next day. Quantity 0 Quantity Unit Prep Time (minutes) 5 Cook Time (minutes) 35 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 1 tablespoon olive oil 2 clove garlic minced 1 1/4 cup chicken broth, reduced sodium 1 cup quinoa, uncooked 1 2/3 cups Rotel - diced tomatoes & Green chilies (14.5 oz can) 1 can (15 oz) black beans, canned, Bush's 1 1/2 cups frozen whole kernel corn 1/2 teaspoon Spices, ground cumin 1/2 teaspoon salt 1/8 cup, shredded low fat shredded cheddar cheese, optional 1/8 cup sour cream - light Steps Sequence Step 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 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: chopped fresh cilantro, reduced-fat shredded cheddar cheese or low-fat sour cream.