Heat the quinoa and broth in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the quinoa is tender. Remove the quinoa to a bowl and refrigerate for 45 minutes or until chilled.While the quinoa is chilling, gather the remaining ingredients. Add the tomato, beans, avocado, cilantro, lime juice, chili powder and oil to the quinoa and toss to coat. Season to taste.
1 cup uncooked quinoa, rinsed2 cups Swanson® Chicken Bone Broth1 small tomato, diced (about 1/2 cup)1 can (about 15 ounces) black beans, rinsed and drained1 avocado, peeled, pitted and diced2 tablespoons chopped fresh cilantro3 tablespoons lime juice0.25 teaspoon ground chipotle chile powder1 tablespoon olive oil
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