One-Pot Mexican Quinoa

• quinoa6 oz
• water1½ cups
• salsa11½ oz
• cumin1 tablespoon
• black beans1 lb
• frozen corn6¼ oz
• salt0
• olive oil0
• avocado1
• garlic1 clove
• lemon juice2 teaspoon
• olive oil3 tablespoon
• salt0
• pepper0
• water4 tablespoon
• tortilla0

Instructions

1. 1

   In a medium saucepan, combine quinoa and water, and bring to a boil over high heat.

2. 2

   Reduce heat to low, cover with a lid, and simmer for 10 minutes.

3. 3

   Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.

4. 4

   Add in black beans, corn, salt, and olive oil, and stir until combined.

5. 5

   For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.

6. 6

   Whisk in water a little bit at a time until desired consistency is reached.

7. 7

   6.

8. 8

   For extra smooth consistency, process all ingredients in blender or food processor.

9. 9

   Portion out into 4 containers and refrigerate for up to 5 days.

10. 10

    Enjoy!