Southwest Quinoa Bowl

Ingredients

• 1 cup quinoa, uncooked
• 1.5 cups corn (fresh or thawed frozen)
• 1 can (15 oz) black beans (canned, drained)
• 1 medium avocado
• 1 large lime (juiced + zested)
• ¼ cup fresh cilantro, chopped
• 3 tbsp olive oil
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Rinse quinoa in a fine-mesh strainer under cold water until water runs clear.

2. 2

   Bring 2 cups water to a boil in a medium saucepan. Add quinoa and a pinch of salt.

3. 3

   Reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.

4. 4

   Heat 1 tbsp olive oil in a skillet over medium-high. Add corn and cook 3 minutes.

5. 5

   Stir occasionally until corn is tender and edges just begin to char, 2 more minutes.

6. 6

   Fluff quinoa with a fork. Warm beans in a small pot or microwave 1 minute.

7. 7

   Whisk 2 tbsp olive oil, lime juice, lime zest, cilantro, salt, and pepper together.

8. 8

   Divide quinoa and beans between bowls. Top with corn and avocado slices.

9. 9

   Drizzle lime-cilantro dressing over bowls. Serve immediately or chilled.

Tools you’ll need

• fine-mesh strainer
• medium saucepan with lid
• 12-inch skillet
• small pot or microwave
• whisk
• bowls

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