Mexican Quinoa Power Bowls

1. COOK THE QUINOA

   1. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer until the water is clear.

   2. In a saucepan, combine quinoa with 2 cups of water and ½ tsp salt. Bring to a boil.

   3. Reduce heat to low, cover and simmer for 15 minutes until water is absorbed.

   4. Remove from heat, fluff with a fork and let sit covered for 5 minutes.

   
   Tip: Toast quinoa in 1 tsp olive oil before adding water for nuttier flavor.
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1. PREPARE THE VEGETABLES

   1. Dice 1 red bell pepper into ½-inch pieces.

   2. If using frozen corn, thaw 1 cup corn kernels under running water. Fresh corn can be roasted (see tip).

   3. Drain and rinse 1 can of black beans thoroughly.

   
   Tip: For extra flavor, roast fresh corn at 400°F (200°C) for 15 minutes with 1 tsp oil.
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1. MAKE THE LIME DRESSING

   In a small bowl, whisk:

   • 2 tbsp olive oil

   • Juice of 1 lime

   • 1 tsp cumin

   • 1 tsp chili powder

   • ½ tsp garlic powder

   • Salt and pepper to taste

   Tip: Add ½ tsp honey if you prefer a touch of sweetness.
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1. ASSEMBLE THE BOWLS

   1. In a large bowl, combine cooked quinoa, black beans, corn and bell pepper.

   2. Pour dressing over mixture and toss gently to combine.

   3. Divide among 5 meal prep containers.

   4. Top each with:

      • ¼ avocado (sliced)

      • 1 tbsp chopped cilantro

      • Optional: 2 tbsp queso fresco
        
        

   Tip: Store avocado separately with lime juice to prevent browning.
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1. STORAGE & SERVING

   • Fridge: Stores for 4 days (best without avocado).

   • Freezer: Quinoa base freezes well for 1 month (add fresh toppings after reheating).

   • Reheat: Microwave for 2 minutes or enjoy cold.

   Tip: Serve with lime wedges for extra freshness.
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