Taco Lettuce Wraps with Melon Salsa Recipe - Forks Over Knives

Ingredients

• 1½ cups dry tricolor quinoa
• 1 cup fresh or frozen sweet corn kernels
• 1 cup chopped red onion
• 3 cloves garlic, minced
• 2 tablespoons salt-free taco seasoning
• 1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups chopped cantaloupe
• 1 cup fresh salsa or pico de gallo
• 1 fresh jalapeño chile, seeded and finely chopped
• 2 tablespoons chopped fresh mint
• 2 tablespoons lime juice
• 12 to 16 green-leaf lettuce leaves
• 1 avocado, halved, seeded, peeled, and thinly sliced