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 cup red onion, finely chopped
• 1 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lime juice, freshly squeezed

Method

1. 01
   Rinse the quinoa under cold water and drain.
2. 02
   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. 03
   In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, and cilantro.
4. 04
   In a small bowl, whisk together the olive oil, ground cumin, chili powder, salt, pepper, and lime juice.
5. 05
   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. 06
   Gently fold in the diced avocado, being careful not to mash it.
7. 07
   Divide the quinoa mixture evenly among four bowls.
8. 08
   Serve immediately, or chill in the refrigerator for a cold salad option.