Mexican Style Quinoa Bowl

Ingredients

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 cup quinoa

• 1 cup vegetable broth

• 15-ounce black beans, drained and rinsed

• 14.5 oz diced tomatoes

• 1 cup corn kernels

• 1/2 teaspoon cumin

• Sea salt and to taste

• 1 avocado, halved, seeded, peeled and diced

• Juice of 1 lime

• 2 tablespoons chopped fresh cilantro leaves

Instructions:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.

2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, and cumin; season with salt, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.

3. Serve immediately.