Quinoa & Black Bean Power Bowl

1. 1
   pressure cook · ~15 min

   Pressure cook the black beans.

   Place the drained, soaked black beans into the pressure cooker with 3 cups of water and 0.25 teaspoon of salt. Close the lid, put on the weight, and cook on high heat until you hear the first whistle. Reduce heat to medium-low and cook for 12 to 15 minutes. Let the pressure release naturally.

2. 2
   boil · ~20 min

   Cook the quinoa.

   Bring 2 cups of water to a boil in a saucepan over high heat. Add the rinsed quinoa and the remaining 0.25 teaspoon of salt. Cover, reduce heat to low, and simmer gently for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

   TIPResting the cooked quinoa off-heat helps it stay fluffy, not mushy.
3. 3
   prep

   Prepare the fresh vegetables.

   While the quinoa and beans cook, dice the bell pepper, tomatoes, and avocado into medium chunks. Thinly slice the red onion. Roughly chop the cilantro. Set aside.

4. 4
   mix

   Whisk together the lime-cumin dressing.

   In a small bowl, combine the olive oil, fresh lime juice, cumin powder, minced garlic, and black pepper. Whisk vigorously until the dressing is well emulsified.

5. 5
   assemble

   Assemble the power bowls.

   1.Divide the warm quinoa evenly among four serving bowls.

   2.Top with a generous spoonful of drained black beans.

   3.Arrange the diced bell pepper, steamed corn, tomatoes, avocado, and sliced red onion around the bowl.

   4.Drizzle the lime-cumin dressing over the top.

   5.Finish with a scatter of fresh chopped cilantro.
6. 6
   serve

   Serve immediately.

   Gently toss everything together at the table just before eating. Enjoy warm or at room temperature.

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