southwest quinoa bowl

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This recipe was one of the few recipes that was gluten-free and vegan in America's Test Kitchen's "The Best Mexican Recipes" cookbook. I love Mexican flavors and this quinoa bowl was a delicious treat. I always have plain cooked quinoa onhand, either for porridge, veggie burgers, salad or just as a simple side instead of rice.

2 cups cooked quinoa

1/4 cup olive oil

1/2 cup cilantro

1 lime, juiced

1 garlic clove, peeled and minced

1/2 jalapeño, stem and seeds removed, chopped (optional)

1 tsp cumin

Generous pinch of sea salt

1/2 red bell pepper, stem and seeds removed, diced

1 mango, peeled and cut into 1/2" cubes

1 cup ready-to-eat black beans

1 scallion / green onion, thinly sliced

1 avocado, peeled and cut into strips

Prepare the dressing with the olive oil, cilantro, lime juice, garlic, jalapeño, cumin and sea salt. You can either use an immersion blender to emulsify, or just in a small bowl, with all the ingredients really finely chopped.
Toss the quinoa together with the pepper, mango, black beans, and scallion. Incorporate with the cilantro-lime dressing. Divide into 4 individual bowls and top with avocado slices.