Quinoa Bowl with Black Beans, Avocado, and Salsa

Instructions

1. 1

   Cook the black beans

   • Drain the soaked black beans. Add them to a pressure cooker with 2 cups of fresh water and 1/2 tsp salt.
   • Pressure cook for 3-4 whistles or until the beans are soft but not mushy (about 15-20 minutes).
   • Once cooked, drain any excess water. Heat 1 tbsp olive oil in a pan, add cumin, coriander, and chili powder. Sauté for 30 seconds.
   • Add the cooked beans to the pan and mix well. Cook for 2-3 minutes. Set aside.
2. 2

   Cook the quinoa

   • In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of water and 1/4 tsp salt.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes.
   • Fluff the quinoa with a fork and stir in the juice of half a lime.
3. 3

   Prepare the fresh salsa

   • In a medium bowl, combine the chopped tomatoes, onion, green chili, and coriander leaves.
   • Squeeze in the juice of one lime and add 1/4 tsp salt.
   • Mix well and let it sit for at least 10 minutes for the flavors to meld.
4. 4

   Assemble the quinoa bowls

   • Divide the cooked quinoa among four bowls to create a base.
   • Top each bowl with a portion of the seasoned black beans, fresh salsa, sweet corn, and chopped bell pepper.
   • Add sliced or cubed avocado to each bowl.
   • Whisk together 1 tbsp olive oil and the juice of the remaining half lime to create a simple dressing. Drizzle over the bowls before serving.