Mexican Quinoa (One-Pot)

Ain't nobody got time for that! Pulling out multiple pots and pans and spoons, and then having to wash all of them. That's why this recipe is a one-pot recipe. Wahoo!

It's a healthy way to have lunch or dinner and not skip out on the flavor.

Recipe:

1/2 onion, diced

6-8 cloves of garlic, minced

1 1/2 cups quinoa

1 1/2 cups vegetable broth (or 1 1/2 cup water with 2 teaspoons Vegetarian Better Than Bouillon)

1 can diced tomatoes

1 15 oz. can black beans, rinsed and drained

2 cups corn (frozen or canned)

1 tablespoon cumin

salt to taste

2 tablespoons lime juice

1 avocado, to top

Directions:

On a medium-high heat add a little olive oil, or water, to sauté the onions for 2-3 minutes. Add the garlic and quinoa sauté for another 2-3 minutes. Add the rest of the ingredients, except for the lime juice and avocado.

Cover pan and cook for 20 minutes on a low heat. Remove from heat and stir in the lime juice. Serve with avocado.