Black Bean and Corn Salsa Breakfast Bowl

Instructions

1. 1Place 1 cup of quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds. Transfer the rinsed 1 cup of quinoa to a medium saucepan and add 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa is cooking, prepare the salsa. Open the can of black beans and drain them thoroughly. Rinse the 1 can of black beans under cold water and add them to a medium bowl. Add 1 cup of corn to the bowl with the black beans. Finely dice 0.5 red onion and add it to the bowl. Finely mince 1 jalapeño (remove seeds for less heat, if desired) and add it to the bowl. Add 2 tablespoons of lime juice and 0.25 cup of chopped cilantro to the bowl. Stir everything together gently to combine.
3. 3Once the quinoa has rested, fluff it with a fork to separate the grains.
4. 4Slice 1 avocado into wedges.
5. 5Divide the fluffed quinoa evenly among 4 serving bowls.
6. 6Spoon the prepared black bean and corn salsa over the quinoa in each bowl.
7. 7Arrange the sliced 1 avocado on top of the salsa in each bowl.
8. 8Add a dash of hot sauce to each bowl, if desired.

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