Southwest Black Bean & Corn Quinoa Bowls

Rinse 1 cup of quinoa under cold water using a fine mesh strainer until water runs clear.

In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, dice 1 medium red bell pepper and 1/2 medium red onion. Halve 1 cup of cherry tomatoes.

Drain and rinse 1 can of black beans. If using frozen corn, thaw 1 cup of corn kernels.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3 minutes until translucent.

Add the diced bell pepper to the skillet and cook for another 2 minutes.

Add the black beans and corn to the skillet. Season with 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cook for 3 minutes until heated through.

Fluff the cooked quinoa with a fork and divide among 4 bowls.

Top each quinoa portion with the black bean and corn mixture.

Dice 1 large avocado and squeeze juice from 1/2 lime over it to prevent browning. Distribute avocado among the bowls.

Add cherry tomatoes to each bowl.

Sprinkle each bowl with chopped cilantro and cotija cheese.

Cut the remaining 1/2 lime into wedges and serve alongside the bowls for additional flavor.