Ingredients
1
cup uncooked quinoa
2
cups gluten-free chicken or vegetable broth
1
cup black beans (from 15-oz can), drained, rinsed
1/2
cup frozen whole kernel corn, thawed
1
small tomato, chopped (1/2 cup)
1/4
cup chopped fresh cilantro
4
medium green onions, chopped (1/4 cup)
1
tablespoon fresh lime juice
1
clove garlic, finely chopped
1/4
teaspoon salt
Preparation
Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
In 2-quart saucepan, heat broth to boiling. Add quinoa; reduce heat to low. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
Fluff quinoa with fork. Stir in remaining ingredients. Cook uncovered about 3 minutes, stirring occasionally, until thoroughly heated.
