Southwest Quinoa Bowl with Lime-Cilantro Dressing

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

In a medium saucepan, combine the rinsed 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 tender.

Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.

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

If using frozen corn, thaw 1 cup corn kernels by running under warm water for 30 seconds.

For the lime-cilantro dressing, combine 1/4 cup lime juice, 3 tablespoons olive oil, 1/4 cup chopped cilantro, 1 teaspoon honey, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 2 minced garlic cloves in a blender or food processor. Blend until smooth, about 30 seconds.

In a large bowl, combine the cooked quinoa, 1 can drained black beans, 1 cup corn kernels, diced red bell pepper, and halved cherry tomatoes.

Pour two-thirds of the dressing over the quinoa mixture and toss gently to combine. Reserve the remaining dressing for serving.

Divide the quinoa mixture between two bowls. Top each bowl with sliced avocado, diced red onion, and remaining chopped cilantro.

Drizzle the remaining dressing over the bowls and serve immediately.