📖 Instructions

1. Cook the Quinoa: Rinse 1 cup of quinoa in a fine-mesh sieve under cold water. In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool slightly. Don't over cook! We want the quinoa to be fluffy, not mushy.
2. Prepare the Vegetables: While the quinoa is cooking, dice 1 red bell pepper and 1/2 red onion. Drain and rinse one 15-ounce can of black beans and one 15-ounce can of corn. If you’re using fresh corn, grill or sauté it for a bit of extra flavor. Trust me, it's worth the effort.
3. Make the Cilantro-Lime Dressing: In a blender or food processor, combine 1/2 cup of fresh cilantro, the juice of 2 limes, 2 tablespoons of olive oil, 1 clove of garlic (minced), 1/4 teaspoon of cumin, 1/4 teaspoon of salt, and a pinch of black pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed. Add a splash of water if the dressing is too thick. Don't be afraid to get creative with the dressing!
4. Assemble the Bowls: Divide the cooked quinoa evenly among bowls. Top with black beans, corn, red bell pepper, and red onion. Drizzle generously with the cilantro-lime dressing. Add any additional toppings you like, such as avocado slices, crumbled cotija cheese, or a dollop of sour cream. If you like things spicy, add a few slices of jalapeño or a sprinkle of red pepper flakes.
5. Garnish and Serve: Garnish with extra fresh cilantro or a lime wedge. Serve immediately and savor every bite! These bowls are great warm or cold, making them perfect for meal prep or a quick lunch on the go. And a secret tip? Toasting the quinoa before cooking it will give it a nuttier flavour and a more complex texture. This is for you if you want that extra touch of flavor and texture!