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
