Peruvian-Inspired Quinoa Bowl with Avocado-Cilantro Cream

Ingredients

• 1/2 cup quinoa, uncooked
• 1 cup vegetable broth, low-sodium
• 3/4 cup black beans, cooked or canned, drained
• 1/4 medium red onion, finely diced
• 1/2 tsp cumin, ground
• 1/2 tsp smoked paprika
• 1 1/2 tbsp lime juice, fresh
• 1/2 medium avocado, ripe
• 1/4 cup cilantro, fresh, packed
• 3 tbsp coconut milk, full-fat
• 1 clove garlic, minced
• 6 oz Yukon gold potatoes, diced small
• 2 oz beets, diced small
• 2 tbsp olive oil, divided
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup corn kernels, fresh or frozen
• 1 cup arugula, fresh
• 2 tbsp pumpkin seeds, raw
• 1/2 tsp aji amarillo paste, optional

Instructions

1. 1

   Preheat oven to 425°F. Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant; set aside.

2. 2

   Rinse quinoa under cold water. In a small pot, bring vegetable broth to boil, add quinoa, reduce heat to low, cover and simmer 15-18 minutes until fluffy.