Quinoa and Black Bean Burrito Bowl

Ingredients

For the Quinoa:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper to taste

For the Toppings:

• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, sliced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Lime wedges for garnish (optional)

For the Lime Dressing:

• Juice of 2 limes
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions

For the Quinoa:

1. In a medium saucepan, combine the quinoa and vegetable broth. Add ground cumin, chili powder, salt, and black pepper. Bring to a boil.
2. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

For the Black Beans:

1. In a small saucepan, combine the black beans and add ground cumin, chili powder, salt, and black pepper. Cook over low heat until heated through, about 5 minutes. Keep warm.

For the Lime Dressing:

1. In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and black pepper. Set aside.

For Assembling the Burrito Bowl:

1. Divide the cooked quinoa among serving bowls.
2. Top the quinoa with the black beans, cherry tomatoes, corn kernels, avocado slices, and chopped red onion.
3. Drizzle the lime dressing over the burrito bowls.
4. Garnish with fresh cilantro and serve with lime wedges on the side if desired.
5. Toss everything together before enjoying your Quinoa and Black Bean Burrito Bowl.

This flavorful and nutritious burrito bowl is a delightful way to savor the combination of quinoa, black beans, and fresh veggies. Customize it with your favorite toppings and enjoy a hearty and satisfying meal!