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.
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
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.