Southwest Quinoa Bowl with Black Beans & Cilantro Lime Dressing

Rinse 1/2 cup quinoa under cold water using a fine-mesh strainer until water runs clear.

In a small saucepan, bring 1 cup 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 fluffy.

While quinoa cooks, dice 1/2 red bell pepper and 1/4 cup red onion. Halve the cherry tomatoes and dice 1/2 avocado.

If using frozen corn, thaw 1/3 cup corn kernels by running under warm water.

For the cilantro lime dressing, combine juice of 1/2 lime (about 1 tablespoon), 2 tablespoons olive oil, 2 tablespoons chopped cilantro, 1 minced garlic clove, 1/2 minced jalapeño, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small blender or food processor. Blend until smooth.

In a small bowl, toss 1/2 cup black beans with 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and 1/8 teaspoon each salt and black pepper.

Toast 1 tablespoon pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to prevent burning.

Fluff the cooked quinoa with a fork and season with 1/8 teaspoon salt and a squeeze of lime juice (about 1/2 tablespoon).

To assemble the bowl, place the seasoned quinoa at the base, then arrange the black beans, corn, bell pepper, tomatoes, red onion, and avocado in sections around the bowl.

Drizzle the cilantro lime dressing over the bowl, garnish with remaining fresh cilantro and toasted pumpkin seeds, and serve with a lime wedge on the side.