Breakfast Burrito Bowls with Quinoa and Avocado Crema (Nut-Free)

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold water. Combine the rinsed quinoa with 2 cups of Water in a medium saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
2. 2While the quinoa cooks, prepare the vegetables. Heat the 1 tablespoon of Olive Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1/4 cup of Red Onion and 1/2 Bell Pepper, cut into 1.27 cm pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Add the 1 can (about 425 g) of Black Beans (drained and rinsed), 1 cup of Corn, 1/2 teaspoon of Chili Powder, 1/4 teaspoon of Cumin, and 1/4 teaspoon of Salt to the skillet with the vegetables. Stir everything together and cook for 2 minutes more, until heated through.
4. 4Make the avocado crema. Place the 2 medium Avocados (pitted and scooped out), 3 tablespoons of Lime Juice, and 1/4 cup of Cilantro into a blender or food processor. Blend until the mixture is completely smooth and creamy.
5. 5Fluff the cooked quinoa with a fork. Divide the 1 cup of cooked Quinoa evenly among four serving bowls.
6. 6Top each bowl with half of the sautéed vegetable and bean mixture from the skillet.
7. 7Dollop a generous amount of the Avocado Crema over the vegetable mixture in each bowl.
8. 8Spoon 1 cup of Salsa over the avocado crema in each bowl. Add any optional toppings you desire.

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