Quick & Easy Vegetarian Mexican Bowl

Start with cooking the quinoa. Combine the uncooked quinoa with water in a medium-sized saucepan. Bring the mixture to boil over medium-high heat.

After the mixture boils, reduce the heat to low, cover the pot, and let the quinoa simmer for about 15 minutes, or until all water is absorbed and quinoa is fluffy.

While quinoa is cooking, prepare the rest of the ingredients. Combine the black beans, corn, diced avocado, diced tomatoes, and chopped red onion in a large bowl.

To make the vinaigrette, whisk together the lime juice, olive oil, salt, and pepper in a small bowl.

When quinoa is ready, fluff it with a fork and let it cool for a few minutes.

Add the cooked quinoa to the bowl with the rest of the ingredients. Pour over the vinaigrette, then stir everything together until well combined.

Finally, stir in the chopped cilantro.

Serve the Mexican Bowl immediately or refrigerate it for a couple of hours to let the flavors meld together.

Enjoy your healthy and delicious Mexican Bowl!