From the kitchen of Stephanie Knewasser. This is great for
lunch or dinner. It reheats beautifully, so it's an ideal make
ahead meal.
In a pan, over medium heat:
1 Tbsp canola oil
1 sweet onion, chopped
3 garlic cloves, crushed
Sauté until onions are transparent.

Add:
1 3/4 c chicken broth
1 c quinoa
1/4 tsp salt
1/8 tsp pepper
Simmer, covered, until liquid is absorbed, about 15
minutes.

Add:
1 15 oz can black beans, drained & rinsed
1 15 oz can diced tomatoes OR 1 1/4 c fresh
1 4.5 oz can chopped green chilies
1 1/2 c frozen sweet corn
Stir.
Heat until warmed through.
Stir in:
garlic almond dip- add a scoop at a time.
If bland, add more.

Garnish with
parsley
"You don't have to be perfect to be amazing."
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