Spicy Quinoa with Kidney Beans, Corn and Lime

Rinse the quinoa with cold water.

In a Dutch oven or large saucepan, bring 2 cups of vegetable broth and 2 cups water (or 4 cups of water) to a boil and then add the quinoa. Return to a boil and then reduce heat to medium and cover for 15 minutes.

Once the little white rings have started to separate from the grain (after about 15 minutes), add the crushed garlic, finely chopped onion, drained can of corn, undrained can of Rotel, drained can of red kidney beans, cumin and salt and pepper to taste.

Squeeze in the juice of 1 lime and stir. Let simmer another 5-10 minutes. Remove from heat and keep covered until ready to serve.