One Pan Mexican Quinoa

INGREDIENTS 

• 2 1/4 cup water
• 1 1/2 cup quinoa
• 15 oz diced tomatoes with jalapenos or fire roasted diced tomatoes . 
• 15 oz can black beans rinsed
• 15 oz can corn
• 1 TB Lime Juice

Spices to taste:

• 1/ 2 tsp chilli powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp garlic
• 1/4 tsp cayenne pepper
• 1 tbsp chopped cilantro

DIRECTIONS

1. Add quinoa, water & tomatoes to a medium skillet or sauce pan. 
2. Bring liquid to a boil & reduce heat to summer on medium low for 12-18 mins. (quinoa pops when done)
3. Stir in black beans, corn, lime & spices
4. Spoon into bowls & serve warm with guacamole, salsa, cheeze etc.

Store leftovers in fridge for up to 5 days.
Serve warm or cool.