Quinoa & Black Bean Bowl with Avocado-Cilantro Mousse

Ingredients

• 1/2 cup quinoa, uncooked
• 3/4 cup black beans, canned, drained and rinsed
• 1/2 whole ripe avocado
• 1/4 cup fresh cilantro, packed
• 2 tbsp lime juice, fresh
• 1 whole garlic clove, minced
• 2 tbsp nutritional yeast
• 1 tsp ground cumin
• 3/4 tsp smoked paprika
• 3/4 cup corn kernels, fresh or frozen
• 3 tbsp raw pumpkin seeds
• 2 tbsp raw sunflower seeds
• 2 tbsp scallions, thinly sliced
• 1 cup vegetable broth, low-sodium
• 2 tbsp extra virgin olive oil
• to taste salt and black pepper
• 1 whole lime wedge, for garnish

Instructions

1. 1

   Preheat oven to 400°F. Rinse quinoa under cold water. In a small pot, bring vegetable broth to boil. Add quinoa, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes.

2. 2

   While quinoa cooks, toss black beans with 1/2 tsp cumin, 1/4 tsp smoked paprika, salt and pepper. Spread on a small baking sheet and roast for 12-15 minutes until edges crisp slightly.