Vegetarian Delight-Mexican Quinoa Skillet

I became a vegetarian, the first time, in 2010.  I was never a big fan of meat, sticking to mostly chicken and turkey, but after watching the documentary, Food Inc., my mind changed.  I was the typical starter vegetarian, cooking a ton of pasta and potatoes and not really thinking about it from a healthy standpoint.

When we moved back to California, I couldn't stay away from the Carne Asada.  I had been a vegetarian for over a year, but there was something about the smell of the carne that just couldn't keep me away.  At the beginning of this year, it was my New Years resolution to go back to my vegetarian lifestyle, because I felt so much better eating that way, but I wanted to do it different this time.  I wanted to be a healthier vegetarian and have my food fit in to my active lifestyle.

This blog is dedicated to eating your veggies and throwing in an occasional splurge along the way, as well as some fun health and fitness stuff too!  I hope you enjoy!

Mexican Quinoa Skillet

INGREDIENTS:1 tablespoon coconut oil
2 cloves garlic, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Heat coconut 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, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Top with avocado, lime juice and cilantro.
Serve immediately.