Ingredients: – 1 cup quinoa, rinsed – 2 cups water or vegetable broth – 1 can (15 oz) black beans, drained and rinsed – 1 cup corn kernels (fresh, frozen, or canned)
– 1 red bell pepper, diced – 1 avocado, sliced – 1/4 cup red onion, finely chopped – 1/4 cup fresh cilantro, chopped (optional) – 1 lime, cut into wedge – Salt and pepper to taste
For the dressing: – 2 tablespoons olive oil – 2 tablespoons lime juice – 1 clove garlic, minced – 1 teaspoon ground cumin – 1/2 teaspoon chili powder – Salt and pepper to taste
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and all the liquid is absorbed. Fluff the quinoa with a fork and set aside
While the quinoa is cooking, prepare the black bean and vegetable mixture. In a large skillet, heat a little bit of olive oil over medium heat. Add the diced red bell pepper and chopped red onion to the skillet and sauté until softened, about 5-7 minutes.
Add the drained and rinsed black beans and corn kernels to the skillet with the bell pepper and onion. Season with salt and pepper to taste, and cook for an additional 3-4 minutes, or until heated through.
. In a small bowl, whisk together the ingredients for the dressing: olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and pepper.
Once the quinoa and black bean mixture are ready, assemble the bowls. Divide the cooked quinoa evenly among serving bowls, then top with the black bean and vegetable mixture.
Arrange sliced avocado on top of each bowl, and sprinkle with fresh cilantro, if desired. Drizzle the dressing over the bowls, squeezing a wedge of lime over each serving for an extra burst of flavo