Caribbean Breakfast Bowl with Quinoa and Avocado

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 can Black Beans
• 1 tbsp Coconut Oil
• 1/4 cup Onion
• 2 cloves Garlic
• 1/2 tsp Cumin
• 1/4 tsp Chili Powder
• 1/4 tsp Salt
• 2 medium Avocado
• 2 tbsp Lime Juice
• 2 tbsp Cilantro
• 2 tbsp Red Onion

Instructions

1. 1Rinse the 1 cup of quinoa under cold running water in a fine-mesh sieve for 30 seconds. In a 2-quart (2-liter) saucepan, combine the rinsed 1 cup of quinoa and the 2 cups of water. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa appears fluffy; remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
2. 2Rinse and drain the 1 can of black beans thoroughly under cold running water. Peel and finely dice the 1/4 cup of onion into 1/4-inch (0.6 cm) pieces. Peel and mince the 2 cloves of garlic. Heat the 1 tbsp of coconut oil in a 10-inch (25 cm) skillet over medium heat (300-350°F / 150-175°C surface temperature).
3. 3Add the diced 1/4 cup of onion and the minced 2 cloves of garlic to the heated skillet and sauté for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the rinsed and drained 1 can of black beans, the 1/2 tsp of cumin, the 1/4 tsp of chili powder, and the 1/4 tsp of salt. Cook for 5 minutes, stirring occasionally, until the beans are heated through and the spices are fragrant; remove the skillet from the heat.
4. 4Carefully halve the 2 medium avocados lengthwise, remove the pits, and scoop out the flesh; slice the avocado flesh into 1/4-inch (0.6 cm) thick pieces. Finely chop the 2 tbsp of cilantro. Finely dice the 2 tbsp of red onion into 1/8-inch (0.3 cm) pieces. In a small bowl, whisk together the 2 tbsp of lime juice, the chopped 2 tbsp of cilantro, and the diced 2 tbsp of red onion to create the dressing.
5. 5Divide the cooked 1 cup of quinoa, the seasoned 1 can of black beans, and the sliced 2 medium avocados evenly among four serving bowls. Drizzle each bowl with the prepared dressing before serving.

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