Directions

1. Add quinoa and broth to the Rice Cooker. Cook for 20 minutes.
2. Rinse and drain the black beans, add them to the Rice Cooker with the taco seasoning mix, lime, and sea salt.
3. Serve in a bowl topped with shredded cheese, sliced avocado, corn, and pico de gallo or salsa. Garnish with a drizzle of sour cream, if desired.