Mexican Chicken Quinoa

Another favorite from Mimi's Fit Foods

Mexican Chicken Quinoa

1 teaspoons extra virgin olive oil

2 cloves garlic, minced
3-4 jalapenos, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1 ¼ cups low sodium vegetable broth
1 can (1 ½ cups) black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, with juices
1 cup frozen corn
1/2 teaspoon kosher salt
1 lb. cooked and shredded chicken
1/3 cup shopped fresh cilantro
1 quarter of a lime, juiced

Optional toppings:
reduced fat shredded cheese, light sour cream, salsa, and/or avocado

Heat olive oil in a medium saucepan over medium-high heat.  Add garlic and jalapenos to the pan and sauté until fragrant, about 1 minute.  Stir in the quinoa, veggie broth, beans, diced tomatoes, corn, salt, and chicken to the pan.  Bring to a boil.  Reduce the heat to medium0low and cover.  Simmer for about 25 minutes, or until the liquid is fully absorbed.  Remove from the heat.  Stir in the cilantro and lime juice.  Serve as desired with cheese, salsa, avocado, and/or sour cream.

Serves 6.