Quinoa and Black Bean Bowl

Instructions

1. Step 1

   Place the quinoa in a fine-mesh sieve and rinse thoroughly under cool running water. Drain well.

   Ingredients used: 170.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Transfer the rinsed quinoa to a saucepan and add the water. Bring to a boil over high heat, cover, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 360.0 ml Water

   Cookware: saucepan

3. Step 3

   Remove the saucepan from the heat and leave it covered. Uncover and fluff the quinoa with a fork.

   Timer: 5 min (fixed)

   Cookware: fork, saucepan

4. Step 4

   Combine the lime juice, olive oil, garlic, cumin, salt, and black pepper in a small bowl. Stir until evenly blended.

   Ingredients used: 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 45.0 ml Lime Juice, 30.0 ml Olive Oil, 5.0 gr Salt

   Cookware: fork, small bowl

5. Step 5

   Prepare the tomato, red onion, cilantro, and jalapeño pepper and place them in a large bowl.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Jalapeno Pepper, 75.0 gr Red Onion, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, large bowl

6. Step 6

   Place the black beans and corn in a skillet over medium heat. Cook, stirring occasionally, until hot throughout.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 165.0 gr Corn

   Cookware: skillet, spatula

7. Step 7

   Add the cooked quinoa and warm bean mixture to the prepared vegetables. Pour over the cumin-lime dressing and toss gently.

   Cookware: large bowl, spatula

8. Step 8

   Prepare the avocado, fold it gently into the mixture, and divide the bowl among four servings.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, large bowl, spatula