Vegan Mexican Quinoa Bowl

Ingredients

• For the Quinoa:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1 Salt and black pepper to taste

• For the Black Bean Salsa:

• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped (adjust to your spice preference)
• 1 Juice of 2 limes
• 1 Salt and black pepper to taste

• For the Avocado Cream:

• 2 ripe avocados
• 1 Juice of 1 lime
• 1/4 cup unsweetened dairy-free yogurt
• 1 clove garlic, minced
• 1 Salt and black pepper to taste

• For Serving:

• 1 Sliced avocado
• 1 Fresh cilantro leaves
• 1 Lime wedges
• 1 Sliced jalapeño (optional for extra heat)