One-Pan Mexican Quinoa

• 1/4 cup Kraft Zesty Italian Dressing
• 4 cloves garlic, minced
• 2/3 cup quinoa, uncooked, well rinsed and drained
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1-1/4 cups vegetable broth
• 1 can (540 mL) black beans, rinsed
• 2 tomatoes, chopped
• 1 cup Cracker Barrel Shredded Habanero Heat Cheese
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro

1. Heat dressing in large nonstick skillet on medium heat.
2. Add garlic; cook and stir 5 min.
3. Add quinoa, chili powder and cumin; cook and stir 2 min.
4. Add broth and beans; stir.
5. Bring to boil; cover.
6. Simmer on low heat 15 min.
7. or until quinoa is tender and broth is absorbed.
8. Remove from heat.
9. Stir in tomatoes.
10. Let stand, covered, 5 min.
11. Fluff with fork.
12. Add remaining ingredients; mix lightly.

italian dressing, garlic, quinoa, chili powder, ground cumin, vegetable broth, tomatoes, cheese, green onions, fresh cilantro

Taken from www.kraftrecipes.com/recipes/one-pan-mexican-quinoa-176373.aspx (may not work)