High-Protein Quinoa and Black Bean Power Bowl with Roasted Tomatoes and Feta

1.Preheat your oven to 400°F (200°C).

2.Toss the whole cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper on a small baking sheet. Roast for 15-20 minutes until slightly blistered and softened. Set aside.

3.Rinse the quinoa under cold water to remove any bitterness.

4.In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.

5.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

6.While the quinoa is cooking, prepare the other vegetables. Dice the red bell pepper and chop the cilantro.

7.In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, roasted cherry tomatoes, and cilantro.

8.In a small bowl, whisk together the lime juice, cumin, chili powder, salt, and pepper to create a dressing.

9.Pour the dressing over the quinoa mixture and toss gently to combine all ingredients evenly. Gently fold in the crumbled feta cheese.

10.Finally, top each serving with diced avocado just before serving to keep it fresh.