One Pan Mexican Quinoa

I loved it, the hubby loved it...and there is enough left over to enjoy it again. Very simple to make!

Ingredients

1 tablespoon of coconut oil
2 cloves of garlic, minced
1 jalapenos, chopped
1 cup of quinoa (I used about a cup and 1/2)
1 cup of vegetable broth
1 (15-ounce) can of black beans, drained 
1 (14.5 oz) can of diced tomatoes
1 cup of corn kernels
1/2 teaspoon of cumin (I used about a tablespoon) 
Salt and black pepper
1 avocado
1 lime (or lime juice)
Chopped fresh cilantro

Directions

1. Heat coconut oil in a large skillet, then add garlic and jalapeno, and cook, stirring frequently for about 1 minute
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, and cumin

3. Season with salt and pepper

4. Bring to a boil then cover. Reduce the heat and let it simmer until the quinoa is cooked through, about 20 minutes. 

5. Once done, serve it on a plate and top it with avocado, lime juice and cilantro