INGREDIENTS
1
& 1/2 cups quinoa
3 cups
chicken broth {Or veggie broth for vegetarian version}
1 cup
frozen corn
15 oz
canned black beans {drained and rinsed}
1 cup
plain Greek Yogurt
10 oz
can Rotel tomatoes, drained
1/2 cup
salsa
2 cups
Mexican blend cheese, divided