INGREDIENTS
2 tsp
olive oil
1/2
red onion (diced)
2 cloves
garlic (minced or crushed)
14 oz
reduced-sodium chicken broth
1/2 tsp
ground cumin
1 1/4 cups
quinoa (rinsed)
1/2 cup
BBQ sauce (plus a little more for drizzling)
hot sauce (optional)
2 cups
shredded, cooked chicken
1/2 cup
2% milk shredded Mexican blend cheese
4
green onions (sliced thin)