Ingredients:

  • 1 cup (170g) uncooked white or tri-color quinoa
  • 2 cups (480ml) vegetable broth (low sodium)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (165g) frozen corn, thawed
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (2g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 lime, juiced
  • 1/2 medium avocado, diced

Instructions:

  1. Heat the olive oil in a medium pot over medium heat. Add the rinsed quinoa and toast for 2 minutes until it smells nutty and looks slightly translucent.
  2. Stir in the ground cumin, smoked paprika, and garlic powder for 30 seconds to toast the spices.
  3. Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to low.
  4. Cover the pot with a tight-fitting lid and simmer for 15 minutes, or until the liquid is fully absorbed and the quinoa is fluffy.
  5. Remove the pot from the heat and gently fold in the rinsed black beans and thawed corn.
  6. Transfer the mixture to a bowl and stir in the fresh chopped cilantro and lime juice.
  7. Divide into servings and top each bowl with diced avocado.