Spicy Black Bean and Quinoa Bowl with Creamy Avocado Dressing

Step by step

Method

1. 01

   Rinse the quinoa thoroughly under cold water. Combine quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.

2. 02

   While the quinoa cooks, prepare the dressing: In a blender or food processor, combine the pitted and peeled avocado, lime juice, 45g of olive oil, red wine vinegar, cumin, chili powder, 3g of salt, and 1g of black pepper. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.

3. 03

   In a large bowl, combine the cooked and cooled quinoa, rinsed and drained black beans, diced tomato, diced cucumber, and chopped cilantro.

4. 04

   Pour the creamy avocado dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.

5. 05

   Taste and adjust seasoning with remaining salt and black pepper as needed. Serve immediately or chill for later.