Mexican One Pot Quinoa

Heat the olive oil in a medium frying pan (use a pan with a tight-fitting lid) over a medium-high heat. Add the red onion and corn kernels and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant.

Add the taco seasoning, quinoa, diced tomatoes and water to the same pan. Season with salt and pepper and bring to the boil. Reduce the heat to medium and simmer, covered, for 20 minutes or until the quinoa is tender but still has a slight bite and all the liquid has been absorbed. Adding quinoa to the frying pan with a spice mix and garlic is a simple way to add flavour with minimal fuss!

Meanwhile, juice the lime, dice the avocado and finely chop the coriander leaves.

When the quinoa is cooked, remove from the heat, fluff up with a fork and stir through the lime juice.