Dairy-Free Mexican Quinoa Bowl

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 15oz can Black beans (canned, rinsed)
• 1 cup Corn (canned or frozen)
• 1 medium Red bell pepper
• 1 medium Avocado
• 0.25 medium Red onion
• 0.25 cup Cilantro
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 1 tsp Cumin
• 0.5 tsp Chili powder

Instructions

1. 1Combine the 1 cup of Quinoa and the 2 cups of Vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Let it sit, covered, off the heat for 5 minutes.
2. 2While the quinoa cooks, prepare the vegetables. Finely dice the 0.25 medium Red onion. Dice the 1 medium Red bell pepper into 1/2-inch pieces. Chop the 0.25 cup Cilantro. Slice the 1 medium Avocado just before serving.
3. 3In a large bowl, combine the cooked quinoa, the 1 15oz can of Black beans (rinsed), the 1 cup of Corn, the diced Red bell pepper, the diced Red onion, and the chopped Cilantro.
4. 4In a small bowl, whisk together the 2 tbsp of Lime juice, the 2 tbsp of Olive oil, the 1 tsp of Cumin, and the 0.5 tsp of Chili powder until well combined. This is your dressing.
5. 5Pour the prepared dressing over the quinoa and vegetable mixture in the large bowl. Toss everything gently to ensure all ingredients are evenly coated with the dressing.
6. 6Serve the quinoa mixture immediately. Top each serving with slices of the prepared 1 medium Avocado.

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