The Southwest Quinoa is made in one-pot, then combined with crunchy veggies, seeds and avocado for a super nourishing and filling meal. Perfect for meal prep!
1 cup quinoa, rinsed & drained
1 ½ cup low-sodium vegetable broth
½ tsp cumin
½ tsp sea salt
1 (15oz) can black beans, rinsed & drained
2 cups frozen corn kernels, thawed (or fresh cut off the cob)
2 Tbsp fresh lime juice
¼ cup fresh cilantro, chopped
4 cups romaine lettuce, chopped (or mixed greens or a combination)
½ cup bell pepper (any color)
½ cup grape tomatoes, sliced in half
1 avocado, diced
FOR SERVING, OPTIONAL:
green onion, sliced thinly (or red onion)
Add the quinoa, broth, cumin & salt to a medium saucepan. Bring to a boil, then reduce heat to simmer, cover & cook for 15 minutes or until tender and moisture is absorbed. Keep lid on and let it rest for 10 minutes.
Stir in the beans, corn, lime juice and cilantro. Taste and add more salt and/or lime juice if needed. Allow to cool before serving.
Divide the ingredients between 4 bowls. Add the quinoa mixture, lettuce, bell pepper, tomatoes, avocado, onion, lime wedges, pepitas & salsa (if using).