Enhanced Tex Mex Quinoa Bowl

Ingredients

Quinoa

1 cup, rinsed

Black beans

1 can (15 oz), drained and rinsed

Corn

1 cup, fresh or frozen

Red bell pepper

1, diced

Cherry tomatoes

1 cup, halved

Avocado

1, diced

Cilantro

1/4 cup, chopped

Olive oil

2 tablespoons

Lime

1, juiced

Salt

to taste

Black pepper

to taste

Instructions

1. Begin by cooking the quinoa: In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the water is absorbed. Set aside to cool.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, diced avocado, halved cherry tomatoes, and chopped cilantro, mixing gently to incorporate all ingredients without mashing the avocado.
3. In a separate small bowl, prepare the dressing by whisking together the lime juice, olive oil, salt, and black pepper until emulsified. Taste and adjust seasoning as necessary.
4. Pour the zesty lime dressing over the quinoa mixture, and toss gently to combine, ensuring every bite is coated with the tangy dressing.
5. Serve the Tex-Mex quinoa bowls immediately, garnished with extra cilantro and lime wedges if desired. Alternatively, refrigerate for up to 2 hours to allow the flavors to meld.