Mexican Quinoa

I originally got this recipe from my coach and I ended up texting her the first night I made it to ask how much a serving size was.  I'm pretty certain I ate like 5 servings.  It is so good.  And it's so easy!

You need:

• 1 cup quinoa
• 1 cup vegetable broth
• 1 cup roasted frozen corn kernels
• 1 can rinsed/drained black beans
• 1 can fire roasted diced tomatoes
• 1 tsp chili powder
• 1 avocado
• 1 lime
• salt & pepper to taste

To make it:

1. Heat 1 Tbsp EVOO and 1 Tbsp garlic in large skillet until fragrant.
2. Add quinoa, vegetable broth, corn, black beans, tomatoes, and chili powder and bring to a boil.
3. Reduce hit, cover, and let simmer for 20 minutes or until quinoa is fully cooked.
4. Add chopped avocado and juice of lime.
5. Stir and serve immediately.
6. Enjoy!