Southwest Black Bean and Corn Salad

Rinse 1/3 cup of quinoa under cold water. In a small pot, combine quinoa with 2/3 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While quinoa cooks, season 3 ounces of chicken breast with a pinch of salt, pepper, and 1/4 teaspoon of cumin. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook chicken for 4-5 minutes per side until internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then dice into small cubes.

If using canned black beans, drain and rinse 3/4 cup thoroughly. If using frozen corn, thaw 1/2 cup by running under warm water.

Dice 1/2 medium red bell pepper into small pieces.

Dice 1/4 medium avocado into small cubes.

Finely chop 2 tablespoons of fresh cilantro.

In a small bowl, whisk together 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.

In a large bowl, combine the cooked quinoa, diced chicken, black beans, corn, red bell pepper, avocado, and cilantro.

Pour the dressing over the salad and toss gently to combine.

Top with 1 tablespoon of crumbled cotija cheese and 1 tablespoon of pumpkin seeds. Serve immediately or chill for 30 minutes to allow flavors to meld.