Southwest Quinoa Bowl

Ingredients

Instructions

1. 1

   COOK THE QUINOA: Rinse quinoa in a fine-mesh strainer under cold water for 30 seconds (this removes the bitter natural coating). In a saucepan, combine 1 cup quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer 15-18 minutes until all water is absorbed. You'll see tiny spirals (the germ) separating from the seeds when it's done. Fluff with a fork and let cool to room temperature (spread on a baking sheet to cool faster).

2. 2

   MAKE THE LIME DRESSING: In a small bowl, whisk together lime juice, olive oil, cumin, and chili powder until combined. The spices should be evenly distributed. Taste and adjust - it should be bright and zesty with warm spice notes. Add a pinch of salt.

3. 3

   COMBINE THE BOWL INGREDIENTS: In a large bowl, add the cooled quinoa, drained black beans, corn (thaw first if frozen), diced red bell pepper, and halved cherry tomatoes. These colorful ingredients create a visually appealing bowl.

4. 4

   DRESS THE BOWL: Pour the lime dressing over the quinoa mixture. Add chopped fresh cilantro. Toss everything gently until well combined and the dressing is evenly distributed. Taste and add salt if needed.

5. 5

   ADD THE AVOCADO: Just before serving, dice the avocado (cut around the pit, twist to separate, dice while in the skin, then scoop out). Place avocado on top of each serving - adding it last prevents browning and keeps it looking fresh.

6. 6

   SERVE: This bowl is delicious served at room temperature or chilled. For meal prep, store the dressed quinoa and avocado separately - add avocado fresh each day. Keeps refrigerated for up to 4 days. Optional toppings: cotija cheese, jalapeño, or a dollop of Greek yogurt.