Southwestern Bowl

• 1/4 cup quinoa, rinsed
• 2 tablespoons finely chopped scallion greens, from about 8 scallions
• Salt
• 2 tablespoons pumpkin seeds
• Pinch of chili powder
• 1/2 mango, peeled, pitted and chopped (about 1 cup)
• 5 tablespoons fresh lime juice, from 3 small limes
• 2 tablespoons plus 1 tsp. extra-virgin olive oil
• 1 tablespoon chopped cilantro
• 1 cup reduced-sodium black beans, rinsed and drained
• 1/4 teaspoon cumin
• 1/2 avocado, peeled, pitted and chopped
• 1 small red bell pepper, seeded and finely chopped (about 1 cup)
• 1 cup fresh corn kernels (or frozen, thawed)

1. In a medium saucepan, bring quinoa and 1/2 cup water to a boil. Reduce heat to medium-low, cover and simmer until water has absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a bowl and let cool. Stir in scallion greens and 1/4 tsp. salt.
2. In a small skillet, toast pumpkin seeds with a pinch each of chili powder and salt over medium heat, stirring occasionally, until seeds begin popping and become fragrant, about 3 minutes. Transfer to a small bowl and let cool.
3. Combine mango, 4 Tbsp. lime juice, 2 Tbsp. oil, cilantro and a generous pinch of salt. Toss black beans with cumin and remaining 1 tsp. oil. Stir together avocado and remaining 1 Tbsp. lime juice.
4. Divide salad ingredients evenly between 2 1-quart-capacity containers, arranging mango salsa, quinoa, black beans, red pepper, avocado, corn and pumpkin seeds in both. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.

quinoa, scallion greens, salt, pumpkin seeds, chili powder, mango, lime juice, extravirgin olive oil, cilantro, black beans, cumin, avocado, red bell pepper, fresh corn kernels

Taken from www.myrecipes.com/recipe/southwestern-bowl (may not work)