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

Ingredients

• 0.33 cup masa harina, pre-cooked corn flour for arepas
• 0.33 cup warm vegetable broth, or water
• 0.25 cup cooked quinoa
• 0.33 cup cooked black beans, canned or freshly cooked
• 0.25 tsp cumin
• 1 clove garlic, minced
• 1 tsp nutritional yeast, optional, adds savory depth
• 0.5 medium avocado
• 2 tbsp fresh cilantro, chopped
• 0.5 whole lime, juice and zest
• 0.25 tsp sea salt
• 1 cup arugula, fresh, loosely packed
• 2 tbsp pumpkin seeds, toasted (pepitas)
• 1 tbsp extra virgin olive oil, divided
• 1 tbsp red onion, thinly sliced

Instructions

1. 1

   Mix masa harina with warm vegetable broth until a thick, pliable dough forms. Let rest 5 minutes.

2. 2

   Form dough into one patty (about 4 inches wide, 0.5 inch thick) with slightly cupped center.