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