Vegan Mexican Quinoa Bowl

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn kernels
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and all the liquid is absorbed.
2. In a large bowl, combine the cooked quinoa, black beans, corn, avocado, cherry tomatoes, red onion, jalapeno, and cilantro. Toss gently to mix.
3. In a small bowl, whisk together the lime juice, ground cumin, chili powder, garlic powder, paprika, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss until well coated.
5. Serve the Mexican quinoa bowl immediately and enjoy!