Easy Mexican quinoa recipe

Need a quick healthy recipe that's filling and even caters to those that are vegan and eat a gluten free diet? 

Well, here is a fantastic one.

While making this I was able to take out the trash, sweep, clean up the banana bread my toddler smeared across his high chair and start the dishwasher. Impressive, huh? 

Before I give you the recipe, let me give you a little tip with any canned good. First, check the label. It's not uncommon to find sugar hidden in there, or salt, or something funky you weren't planning on. Second, rinse before using. I always rinse even my diced tomatoes and beans. It gets off the ick and reduces sodium by up to 80%!

Okay....onto the recipe.

Ingredients:

1. 1 cup quinoa

2. 1 cup vegetable broth

3. 1 can diced tomatoes

4. 1 cup corn

5. 2 tbsp coconut oil

6. 2 minced garlic cloves 

7. Lime juice from 1 squeezed lime

8. 2 tbsp of cilanto

9. 1 can black beans

Directions

1. Heat coconut oil and garlic in pan until coconut oil melts or until fragrant.

2. Add quinoa, corn, tomatoes, black beans, and vegetable broth. Bring to a boil.

3. Once at a boil, lower down to a summer and cover. Set timer for 20 minutes.

4. While waiting for timer, mix lime juice and cilantro in another bowl.

5. Once timer goes off, mix in lime juice with cilantro. 

6. Enjoy :)