Simple Southwest Quinoa Bowl

If you are looking for a light weeknight dinner that's allergy-friendly and easy to throw together, this dish is a great choice. It's packed with plant-based protein and summer flavors like avocado and cilantro. I put it together in a matter of minutes and only used 10 ingredients. We like to eat ours with crunchy chips and hot sauce (Beanitos brand black bean chips are a great corn-free alternative to tortilla chips). Enjoy!

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Simple Southwest Quinoa Bowl

• 1 cup quinoa

• 2 cups water

• 1/4 teaspoon salt

• 1 tablespoon extra virgin olive oil

• 1/2 small onion, diced

• 1 stall celery, diced

• cherry tomatoes, halved

• 1 can black beans, rinsed

• 1 yellow pepper, diced

• 1 avocado, sliced or diced

• fresh cilantro

1. In a medium saucepan, sautee onions, celery, olive oil and salt on medium-high heat for about 2 minutes, stirring frequently.

2. Once you can smell the aroma of the veggies, add the quinoa and water to the saucepan and mix together.

3. Bring quinoa mixture to a boil and reduce heat to low. Cook for about 15 minutes until the quinoa has absorbed all of the liquid.

4. Transfer the quinoa into bowls as a base. Top with remaining ingredients. Enjoy!