Southwest Veggie Bowl (Printer-Friendly Version)

# What You'll Need:

→ Salad Essentials

01 - Roughly 2 teaspoons (a splash) of olive oil
02 - A couple of fresh garlic cloves, minced finely
03 - 1 cup of quinoa, rinsed well until no cloudiness remains
04 - 1 and 3/4 cups of vegetable broth with reduced sodium (or just water if you’d like)
05 - A cup of drained sweet corn from the can
06 - A single 15-ounce can of black beans, rinsed and drained
07 - One crunchy red bell pepper, chopped up small
08 - A bunch of green onions, thinly sliced
09 - A couple of tablespoons of chopped fresh cilantro (or more if you’re a fan)

→ Zesty Lime Dressing

10 - Juice squeezed from 1-2 limes, yielding roughly 3 tablespoons
11 - 2 tablespoons of a good olive oil
12 - About 1 tablespoon of honey for sweetness
13 - 1 teaspoon of chili powder for some heat
14 - Half a teaspoon of ground cumin
15 - Salt and freshly ground black pepper to fit your taste

→ Optional Extras

16 - Fresh guacamole or sliced avocado

# Method:

01 - Get started by heating up the olive oil in a medium-sized pot over a medium flame. Toss in the minced garlic and let it cook for around a minute until it smells amazing. Pour in your rinsed quinoa and the veggie broth (or water), and bring the mix to a boil. Lower the heat, cover the pot, and let it simmer gently for about 12-16 minutes until all the liquid is gone. Once done, take the pot off the heat.
02 - While the quinoa is cooking, let’s make the dressing! Combine the lime juice, olive oil, honey, chili powder, and cumin in a small jar or bowl. Sprinkle in some salt and pepper, stir or shake it well (seal the jar if you're shaking it), and set it aside.
03 - When your quinoa has cooled down a little, toss it into a big bowl. Add the black beans, corn, diced bell pepper, green onions, and cilantro. Drizzle that zesty dressing on top and gently mix the whole thing together. Give it a quick taste test and adjust the seasoning if needed.
04 - You can enjoy this salad warm or straight from the fridge. For an extra treat, top it off with guacamole or avocado slices!

# Cook's Tips:

01 - This colorful and flavorful salad holds up well in a sealed container in the fridge for 3-4 days, which makes it handy for meal prep.

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