- 1 can of Black Beans
- 2-3 tablespoons of Salsa
- 1/2 cup Quinoa
- Vegetable Broth to loosen the mixture
- 2 tablespoons of Low Fat Greek Yogurt
- 2 Small Slices of Wheat Bread
- 1 Slice of Applegate Naturals Monterey Jack Cheese
- Little Butter for toasting :)
I cooked the quinoa according to the package. Then, I put the rest of the ingredients (not the grilled cheese stuff) into a pot and heated everything up. I added some avocado to add some creaminess. While my soup was warming, I made a grilled cheese and dinner was done. Thats it!! So easy and so delicious. It made about 3 to 4 servings so I put the rest in the fridge for lunch today (I had to add significantly more vegetable broth to the soup when reheating it because the quinoa soaked everything up).