Peruvian Quinoa & Black Bean Breakfast Arepa with Avocado-Cilantro Spread

Ingredients

• 0.5 cup pre-cooked quinoa, cooled to room temperature
• 0.5 cup black beans, canned, drained and rinsed
• 0.5 cup corn flour (masa harina), pre-cooked arepa mix
• 0.5 cup warm vegetable broth, unsalted
• 0.5 whole ripe avocado, pitted
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice, fresh squeezed
• 1 clove garlic, minced
• 0.25 teaspoon cumin, ground
• 0.25 teaspoon smoked paprika
• 0.5 teaspoon sea salt, divided
• 0.125 teaspoon black pepper
• 2 teaspoons olive oil, for cooking
• 2 tablespoons pumpkin seeds, raw, for garnish

Instructions

1. 1

   Prepare avocado-cilantro spread: mash avocado with cilantro, lime juice, minced garlic, and a pinch of salt in a small bowl. Set aside.

2. 2

   Heat 1 teaspoon olive oil in a small pan over medium-low heat. Add black beans with cumin, smoked paprika, 0.25 teaspoon salt, and black pepper. Cook for 5 minutes, stirring occasionally.