1 cup uncooked quinoa
2 cups chicken or vegetable broth
1 cup black beans (from 15-oz can), drained, rinsed
1 head of broccoli
1/2 cup frozen whole kernel corn, thawed or you can use 1 can
1 small tomato, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
3 medium green onions, chopped (1/4 cup)
1 tablespoon fresh lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt or seasoning salt
Feta, goat or shredded cheese to sprinkle on top ( optional )
Turn oven on bake to 375°. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well. In saucepan, heat broth to boiling. Add quinoa; reduce heat to low. Cover; simmer 12-15 minutes or until liquid is absorbed. Wash and chop broccoli into small bite-size pieces, drizzle with a little olive oil and salt seasoning & place onto cookie sheet and place in oven for 12-15 minutes. Chop remaining ingredients, Fluff quinoa with fork when cooked. Chop chicken into small pieces, Sauté in a frying pan with a little olive oil & seasoning, 5-6 minutes until cooked through. Mix everything together in 9×13 dish & bake for 3-5 min.
Then enjoy, Its great for leftovers for the next day and can be eaten cold!