Southwest Black Bean & Corn Quinoa Bowl

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 or until liquid is absorbed and quinoa is tender.

While quinoa cooks, dice 1 medium red bell pepper and 1/2 medium red onion into small pieces.

Drain and rinse 1 can of black beans. Thaw 1 cup of frozen corn kernels by running under warm water for 30 seconds.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent.

Add the diced red bell pepper to the skillet and cook for another 2 minutes until slightly softened.

Add the black beans and corn to the skillet. Stir in 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon garlic powder. Cook for 3-4 minutes, stirring occasionally.

In a small bowl, whisk together 1 tablespoon olive oil, juice from 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make a simple dressing.

Chop 1/4 cup fresh cilantro and dice 1 large avocado.

When quinoa is done, fluff with a fork and transfer to a large mixing bowl. Add the black bean and corn mixture and toss gently.

Drizzle with the lime dressing and toss to combine. Season with remaining 1/4 teaspoon salt.

Divide the quinoa mixture among 3 bowls. Top each bowl with diced avocado, fresh cilantro, and 1 tablespoon pumpkin seeds.

Serve with remaining lime wedges on the side for additional flavor.