Quinoa and Black Bean Bowls with Mild Salsa

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 15-ounce cans black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1 cup mild salsa
• 1 avocado, sliced
• 1/2 cup shredded cheddar cheese

Method

1. 1

   In a 6-quart saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over high heat.

   5:00 · bring to boil
2. 2

   Reduce heat to low, cover, and simmer until quinoa is tender and liquid is absorbed.

   15:00 · simmer quinoa
3. 3

   Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork.

   5:00 · rest quinoa
4. 4

   While the quinoa cooks, heat olive oil in a 9-inch skillet over medium heat. Add diced onion and cook until softened, about 4 minutes.

   4:00 · cook onion
5. 5

   Add minced garlic, cumin, and chili powder to the skillet and cook until fragrant, about 1 minute.

   1:00 · cook garlic and spices
6. 6

   Stir in black beans, corn, salt, and pepper. Cook, stirring occasionally, until heated through.

   5:00 · heat beans and corn
7. 7

   Stir lime juice and chopped cilantro into the cooked quinoa.

8. 8

   Divide quinoa among four bowls and top with the black bean and corn mixture.

9. 9

   Top each bowl with mild salsa, sliced avocado, and shredded cheddar cheese. Serve warm.