Quinoa Taco Bowls

Heat a large saucepan over medium. Reserve 2 tablespoons of the onion for pico de gallo. In saucepan combine the remaining onion, the garlic, and ¼ cup water. Cook 10 minutes or until onion is tender, stirring occasionally. Stir in taco seasoning. Add frozen vegetables and ¼ cup water. Cook 10 to 15 minutes more or until vegetables are tender. Add kale and quinoa; cook 5 minutes more or until kale is wilted and quinoa is heated through, stirring occasionally. Add lemon juice, season with salt, and mix well. Taste and adjust seasoning. 2. For pico de gallo, in a bowl stir together tomato, cilantro, and the reserved 2 tablespoons onion. 3. Divide quinoa mixture among serving bowls. Top with pico de gallo and avocado. Serve with warm tortillas on the side.