Quinoa and Black Bean Penne Bowl with Avocado Cream

Ingredients

• 1 cup penne pasta, uncooked
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 salt, to taste
• 1 black pepper, to taste
• 2 ripe avocados
• 1/2 cup plain Greek yogurt
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 clove garlic
• 2 tablespoons water, as needed

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil and cook the penne according to package directions until al dente.

   10:00 · Boil penne
2. 2

   Drain the penne, toss with a drizzle of olive oil to prevent sticking, and set aside.

3. 3

   In a separate 6-quart saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed.

   15:00 · Simmer quinoa
4. 4

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

   5:00 · Rest quinoa
5. 5

   Heat the olive oil in a 9-inch skillet over medium heat. Add the red onion and cook, stirring, until softened, about 3 minutes.

   3:00 · Soften onion
6. 6

   Add the black beans, corn, cumin, and chili powder to the skillet. Cook, stirring occasionally, until heated through, about 5 minutes.

   5:00 · Cook beans and corn
7. 7

   In a blender or food processor, combine the avocados, Greek yogurt, lime juice, cilantro, and garlic. Blend until smooth, adding water a tablespoon at a time to reach a creamy, pourable consistency.

8. 8

   In a large bowl, combine the cooked penne, quinoa, black bean and corn mixture, and cherry tomatoes. Season with salt and pepper to taste and toss gently.

9. 9

   Divide the bowl mixture among four serving bowls and top each with a generous spoonful of avocado cream.