Name: Southwest Quinoa Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 cup uncooked quinoa, rinsed and drained; 2 cups vegetable broth or water; 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn kernels, thawed; 1 red bell pepper, diced; 1 medium avocado, diced; ¼ cup red onion, finely diced; ¼ cup fresh cilantro, chopped; 2 tablespoons olive oil; 1 lime, juiced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; Salt and freshly ground black pepper to taste

Instructions

Cook the quinoa

In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand for 5 minutes.
Season the quinoa

Fluff the quinoa with a fork and transfer to a large bowl. Stir in the cumin, chili powder, and garlic powder while the quinoa is still warm. Season with salt and pepper to taste.
Prepare the dressing

In a small bowl, whisk together the olive oil, lime juice, a pinch of salt, and pepper. Set aside.
Combine ingredients

Add the black beans, corn, bell pepper, and red onion to the seasoned quinoa. Gently toss to combine.
Dress and garnish

Pour the dressing over the quinoa mixture and gently fold to coat everything evenly. Add the diced avocado and chopped cilantro, folding gently to incorporate without mashing the avocado.
Serve and enjoy

Divide the quinoa mixture into four bowls. Serve immediately or refrigerate for up to 2 days (add avocado just before serving if making ahead).

Southwest Quinoa Bowl

Ingredients

Instructions

Nutritional Information