Peruvian Quinoa Bowl

This Peruvian-inspired quinoa bowl is chock full of plant-based goodness. Rich in antioxidants and nutrients, this vegan entree is perfect for any day of the week.

Steps

1. Preheat oven to 375°F. 2. Place quinoa in a bowl and add cumin, garlic powder, and olive oil. Stir to combine. 3. Spread quinoa on a baking sheet and bake for 15 minutes. 4. Meanwhile, heat a skillet over medium heat. Add red onion and pepper and cook, stirring until softened, about 5 minutes. 5. Add corn, tomato, jalapeno pepper and black beans and cook until heated through. 6. To serve, divide quinoa between two bowls and top with the sautéed veggies, cilantro and a sprinkle of sea salt.

• ½ cup cooked quinoa • 1/4 teaspoon ground cumin • 1/4 teaspoon garlic powder • 2 tablespoons olive oil • 1 small red onion, diced • ½ red pepper, diced • 1 ear of corn, kernels removed • 1/4 cup diced tomatoes • ¼ teaspoon canned jalapeno pepper • ¼ cup black beans • ¼ cup cilantro, chopped