If served as a salad, I would add slices of Avocado and a dollop of Sour Cream. You can also add Dried Cranberries, Fresh Blueberries and Chopped Pecans.
Tex - Mex Quinoa
1 TBS Olive Oil
2 Cloves of Garlic, minced
1 1/4 C Vegetarian Chicken Broth
1 C Organic Red Quinoa, uncooked and rinsed
1 (14.5oz.) can of Ro-Tel Tomatoes
1 (15.5oz.) can of Black Beans, drained and rinsed
1 1/2 C Corn
1/2 tsp Cumin
1 tsp Adobo Seasoning
1/4 C Chopped Fresh Cilantro
Shredded Queso Quesadilla
In a large saucepan on medium high:
Oil, until hot
Reduce to simmer and cook for 25 minutes, stirring occasionally.
Fold in Cilantro just before serving.
Garnish individual servings with Shredded Cheese.
Peace in the Kitchen!