Southwest Quinoa Bowl with Avocado Lime Dressing

Rinse 1 cup quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa cooks, prepare the vegetables. Dice 1 red bell pepper, halve 1 cup cherry tomatoes, and finely dice 1/4 cup red onion.

In a small bowl, mix 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add drained black beans and corn kernels. Sprinkle with half of the spice mixture and cook for 3-4 minutes, stirring occasionally. Remove from heat.

For the avocado lime dressing: In a food processor, combine the flesh of 1 ripe avocado, juice of 1 1/2 limes, 1/4 cup Greek yogurt, 1/4 cup chopped cilantro, 1 minced garlic clove, 1 tablespoon olive oil, and remaining spice mixture. Blend until smooth. Add 1-2 tablespoons water if needed to reach desired consistency.

In a large bowl, fluff the cooked quinoa with a fork and stir in the remaining spice mixture.

To assemble the bowls: Divide the seasoned quinoa between two bowls. Arrange the bean and corn mixture, diced bell pepper, halved cherry tomatoes, and diced red onion on top of the quinoa.

Add 6 ounces of diced grilled chicken breast to each bowl.

Drizzle each bowl with the avocado lime dressing, sprinkle with 1 tablespoon pumpkin seeds per bowl, and garnish with additional cilantro and a lime wedge from the remaining 1/2 lime.