Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
Prepare the vegetables: While the quinoa is cooking, dice the red onion and red bell pepper. If using frozen corn, thaw it slightly.
Make the dressing: In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
Combine the ingredients: In a large bowl, combine the cooked quinoa, black beans, corn, red onion, and red bell pepper.
Add the dressing: Pour the dressing over the quinoa and black bean mixture, and toss to combine.
Serve: Divide the quinoa and black bean mixture into bowls. Top with your favorite toppings, such as diced avocado, chopped cilantro, and salsa. A dollop of Greek yogurt or sour cream can be added for a non-vegan option.
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For extra flavor, sauté the red onion and red bell pepper in a little olive oil before adding them to the bowl.
You can add other vegetables like chopped tomatoes, zucchini, or jalapeños.
Adjust the amount of chili powder to your preferred level of spiciness.
This bowl can be served warm or cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Main Dish (Southwestern)
• Approximately 450 calories
• 25 minutes (Easy)
• 40 minutes
• $8-12
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