Mexican Quinoa

I was browsing Pinterest the other day looking for quinoa recipes and I came across this one.  We love a good taco night around here and I'm so sick of boring rice and beans as a side.  And to be honest I don't even really like rice.  I was so excited when I found this.  It turned out to be easy and delicious. Win-win!

Here's what you need:

• 1 tbs olive oil
• 2 cloves garlic, minced
• 1 1/4 cups low sodium chicken broth
• 1 cup uncooked quinoa
• 1 can diced tomatoes and green chilis (14.5 oz)
• 1 can black beans (15.5 oz)
• 1 can whole corn kernels (15.5 oz)
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 cup fresh cilantro
• grated cheddar cheese and sour cream (for topping)

WARNING: This makes a lot.  It doesn't look like it when you start but the quinoa gets huge. Could easily serve 6 people.

Here's what you do:

1. In a large sauce pan heat the olive oil over medium/high heat and add garlic.  Just saute until fragrant.  Less than a minute.
2. Add the rest of the ingredients (minus the cilantro and the toppings) and bring to a boil.
3. Reduce heat to low and simmer for 20-25 minutes.
4. Stir in cilantro just before serving and add toppings.