Vegan Cuban Brunch: Tropical Quinoa Bowl with Black Beans & Avocado Salsa

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. 1

   a. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat and simmer covered for 15 minutes until all the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. b. Meanwhile, in a large bowl, gently toss together the black beans, avocado, red bell pepper, red onion, cilantro, lime juice, salt, and pepper until well combined. c. Heat olive oil in a small skillet over medium heat. Add cooked quinoa and cook for 2-3 minutes, stirring occasionally until lightly toasted. d. To serve, divide the toasted quinoa among two bowls and top with the black bean avocado salsa. Enjoy your vegan Cuban brunch!