Taco Lettuce Wraps with Melon Salsa

In a large saucepan combine quinoa, corn, ¾ cup of the onion, the garlic, taco seasoning, and 3 cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Remove from heat. Stir in pinto beans. Season with salt and black pepper. Meanwhile, for salsa, in a medium bowl stir together the next five ingredients (through lime juice) and the remaining ¼ cup onion. Fill lettuce leaves with quinoa mixture. Serve with melon salsa and avocado. Prep-time: 1 HOUR / Ready In: 2 HOURS Makes one 10-inch pie Serving size: 1 of 8 slices