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As the sun shines brighter and the days grow longer, summer brings with it an abundance of fresh produce that tantalizes the taste buds and invigorates the spirit. The Quinoa Avocado Summer Bliss Bowl is a celebration of this seasonal bounty, offering a nutritious yet delicious way to embrace the flavors of summer. This recipe harmoniously blends protein-rich quinoa with creamy avocados, a medley of colorful vegetables, and a splash of zesty lime, creating a dish that can serve as a satisfying main course or a refreshing side.

Cold Quinoa & Avocado Bowl

Discover the perfect summer dish with the Quinoa Avocado Summer Bliss Bowl. This refreshing recipe combines protein-packed quinoa, creamy avocados, and a colorful mix of fresh vegetables, all highlighted by a zesty lime dressing. It's not just nutritious but also versatile, serving as a satisfying main or a delightful side. Elevate your summer meals with this delicious bowl that celebrates seasonal produce and is perfect for any gathering. Enjoy a taste of summer in every bite!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 ripe avocado, diced

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ red onion, finely chopped

1 cup corn (fresh, frozen, or canned)

1 cup black beans, drained and rinsed

¼ cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Optional toppings: Crumbled feta cheese, toasted pumpkin seeds, or spicy salsa

Instructions
 

Rinse and Cook Quinoa: Begin by rinsing the quinoa under cold running water in a fine-mesh strainer. This will help eliminate any residual bitterness. In a medium-sized saucepan, bring 2 cups of vegetable broth or water to a rolling boil over medium-high heat. Add the rinsed quinoa to the pot, then reduce the heat to low. Cover and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool for a few minutes before fluffing with a fork.

    Prepare the Vegetables: While the quinoa cooks, prepare the fresh vegetables. Carefully dice the avocado, halve the cherry tomatoes, and chop the cucumber and red onion into small, bite-sized pieces. Place all the prepared vegetables into a large mixing bowl.

      Incorporate Corn and Black Beans: If you're using frozen corn, heat it briefly in the microwave until just warmed; for fresh corn, blanch it for a minute in boiling water before cutting the kernels off the cob. After these preparations, add the corn and rinsed black beans to the bowl with the chopped vegetables.

        Combine Quinoa with Vegetables: Once the cooked quinoa has cooled to room temperature, incorporate it into the bowl of fresh vegetables and beans. Gently fold the quinoa in to combine everything well.

          Season the Bowl: Drizzle the extra virgin olive oil and freshly squeezed lime juice over the entire mixture in the bowl. Season with salt and freshly ground black pepper to taste. Using a spatula or large spoon, gently toss all the ingredients together until well coated, ensuring an even distribution of dressing.

            Garnish and Serve: Sprinkle the chopped cilantro generously over the top of the bowl. Feel free to add any optional toppings like crumbled feta cheese, toasted pumpkin seeds for crunch, or a dollop of spicy salsa if you desire a kick of flavor.

              Chill and Enjoy: For the best flavor infusion, cover the bowl and let it chill in the refrigerator for about 30 minutes. This allows the flavors to meld beautifully. Serve the bliss bowl cold and enjoy this refreshing summer dish!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4