Satisfying Mexican Quinoa and Avocado Burrito Bowls

Ingredients

• 1 cup quinoa rinsed
• 2 cups vegetable broth
• 1 can black beans drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup cherry tomatoes halved
• 1 large avocado diced
• 1/4 cup red onion finely chopped
• 1/4 cup cilantro chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime juice freshly squeezed

Instructions

1. 1 Rinse the quinoa under cold water and drain.
2. 2 In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is tender.
3. 3 In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, and cilantro.
4. 4 In a small bowl, whisk together the olive oil, ground cumin, chili powder, salt, pepper, and lime juice.
5. 5 Fluff the cooked quinoa with a fork and add it to the large bowl with the vegetables. Pour the dressing over the mixture and toss to combine.
6. 6 Gently fold in the diced avocado, being careful not to mash it.
7. 7 Divide the quinoa mixture evenly among four bowls.
8. 8 Serve immediately, or chill in the refrigerator for a cold salad option.