Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1 teaspoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (150g) frozen corn, thawed
  • 1/4 cup (60g) chopped fresh cilantro
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 1/2 teaspoon honey or agave nectar (optional)
  • Pinch of salt
  • Pinch of ground cumin
  • Avocado slices (optional)
  • Cherry tomatoes, halved (optional)
  • Crumbled feta cheese or vegan feta alternative (optional)
  • Sour cream or Greek yogurt (optional)
  • Hot sauce (optional)

Instructions:

  1. Cook the Quinoa: Combine quinoa, broth, olive oil, chili powder, cumin, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork.
  2. Prepare the Black Bean & Corn Salsa: Heat olive oil in a large skillet over medium heat. Add red onion and bell pepper and sauté until softened, about 5-7 minutes. Add jalapeño (if using) and cook for another minute.
  3. Combine Salsa Ingredients: Stir in black beans, corn, cilantro, and lime juice. Season with salt and pepper to taste. Cook for 2-3 minutes, until heated through.
  4. Make the Lime Dressing: In a small bowl, whisk together olive oil, lime juice, water, garlic, honey (if using), salt, and cumin.
  5. Assemble the Bowls: Divide the cooked quinoa among bowls. Top with the black bean and corn salsa, and drizzle with the lime dressing.
  6. Add Toppings: Add your desired toppings, such as avocado, cherry tomatoes, feta, sour cream, and hot sauce.
  7. Serve and Enjoy! Tuck in, sunshine!