Southwestern Quinoa & Black Bean Bowl

Rinse 1 cup quinoa thoroughly under cold water using a fine-mesh strainer.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add quinoa and toast for 2 minutes, stirring frequently.

Add 2 cups vegetable broth, 1/2 teaspoon salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, dice 1 red bell pepper, 1/2 red onion, and finely chop 1 small jalapeño (remove seeds for less heat).

Drain and rinse 1 can of black beans. Halve 1 cup cherry tomatoes.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced red onion and sauté for 3 minutes until softened.

Add diced bell pepper and jalapeño, cooking for another 3-4 minutes until vegetables begin to soften.

Stir in black beans, 1 cup corn kernels, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper.

Cook the mixture for 5 minutes, stirring occasionally, until heated through and flavors meld together.

Fluff the cooked quinoa with a fork and transfer to a large mixing bowl.

Add the black bean mixture to the quinoa and gently combine. Adjust seasoning with remaining salt if needed.

Dice 1 large avocado and toss with juice from 1/2 lime to prevent browning.

To serve, divide the quinoa-bean mixture among 4 bowls. Top each with cherry tomatoes, avocado, chopped cilantro, crumbled cotija cheese, and pumpkin seeds.

Cut remaining lime into wedges and serve alongside each bowl for squeezing over the top just before eating.