SOUTHWEST STYLE QUINOA (MODIFIED)

This is vegan, and at our emergency prep fair I realized it is all food storage items. Very good and EASY

SOUTHWEST STYLE QUINOA (MODIFIED)
This is my modified recipe (I'm a very lazy cook) and then I'll put the 'real' recipe
1 cup quinoa
2 c water
2 bullion cubes (I used chicken)
1 15 oz can kidney beans, rinsed and drained
1 15 oz jar salsa
1/2 cup toasted sunflower or pumpkin seeds (I had a seed trail mix I just picked the raisins out ;0)

Dry toast quinoa 3 min in a medium saucepan over medium heat. Add water and bullion, increase heat to high and bring to a boil.
Stir, reduce heat, cover and simmer 15 minutes or until quinoa is tender and nearly all liquid is absorbed.
Add beans, salsa and stir gently to combine well.
Cover and cook 1 minute. Fold in sunflower seeds and serve.

SOUTHWEST STYLE QUINOA (ORIGINAL) (adapted from The Most Effectie Ways to Live Longer Cookbook by Jonny Bowden and Jeannette Bessinger)
1 cup quinoa
2 c chicken or vegetable broth
1 15 oz can kidney beans, rinsed and drained
1 15 oz jar salsa
1/4 c chopped chives
1/2 c cilantro
1/2 cup toasted sunflower or pumpkin seeds

Dry toast quinoa 3 min in a medium saucepan over medium heat. Add water and bullion, increase heat to high and bring to a boil.
Stir, reduce heat, cover and simmer 15 minutes or until quinoa is tender and nearly all liquid is absorbed.
Add beans, salsa, chives and cilantro and stir gently to combine well.
Cover and cook 1 minute. Fold in sunflower seeds and serve.

per serving: 263 cal, 12 g protein, 7g total fat (1g sat fat), 41 g carb, 0 mg chol, 815 mg sod, 11 g fiber, 6 g sugars