Veggie-Loaded Mexican Brunch Quinoa Bowl: A Vegetarian’s Dream

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup quinoa (uncooked) 2 cups water 1 can (15 oz) black beans, drained and rinsed 1 medium avocado, sliced 1 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped 1/2 cup corn kernels (fresh or frozen) 1/4 cup cilantro, chopped 1 lime, zested and juiced 1/2 cup Greek yogurt or sour cream 1 teaspoon ground cumin Salt and pepper to taste

Instructions

1. a. Rinse quinoa under cold water in a fine mesh strainer, then combine with water in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer until quinoa is cooked and tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes fluff with a fork. b. In a large bowl, combine black beans, avocado, cherry tomatoes, red onion, corn kernels, and cilantro. c. In a small bowl, whisk together lime zest, lime juice, yogurt or sour cream, ground cumin, salt, and pepper. d. Divide quinoa among two bowls. Top each with half of the black bean mixture and half of the cilantro lime crema.

Chef’s Insight

To add a little heat, include some diced jalapeños or serrano peppers in the black bean mixture. Customize the dish by using different herbs like parsley or mint instead of cilantro.

Notes

This recipe is easily adaptable for various dietary needs and preferences.