This flavorful Mexican quinoa salad is perfect for a potluck, meal prep, or healthy Mexican-inspired dinner. Only eight ingredients and four easy steps required.
Rinse quinoa and soak for 15 minutes. Drain well.
In a large skillet over high heat, spread out quinoa. Toast until the quinoa is dry, stirring frequently, about 5 minutes. Add garlic and chili; continue toasting for 5 more minutes or until fragrant.
Transfer toasted quinoa to a medium saucepan. Stir in tomato soup, chicken bone broth, salt, and cumin. Bring to a boil, then switch heat to low to simmer for 15-20 minutes.
Once the quinoa is done, stir in chopped cilantro. Enjoy!