AIMEE FORTNEY'S MEXICAN QUINOA
2 cups reduced sodium chicken broth
1 cup uncooked quinoa
1 cup canned black beans, rinsed and drained
1/2 cup cherry tomatoes, halved
1/4 cup chopped cilantro
1 lime, juiced
feta cheese (optional)
Place chicken broth and quinoa in a small pot. Bring to a boil, then lower the heat to low, cover and cook for about 15 minutes. After 15 minutes, remove from the heat, remove the cover, and allow to stand for another five minutes. Add the black beans, tomatoes, cilantro, lime juice, and if using, feta. Stir well then serve.
Promotional Consideration Provided by Publix.