Mexican Quinoa Breakfast Bowl

• 1/3 cup red quinoa, rinsed well
• Kosher salt
• 3 tablespoons 2 percent Greek yogurt
• Juice of 1/2 lime
• 2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish
• 3 tablespoons drained and rinsed canned black beans
• 3 tablespoons salsa
• 1/4 small avocado, sliced
• 2 radishes, cut into thin matchsticks
• 1 tablespoon pepitas (pumpkin seeds)

1. Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat.
2. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
3. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
4. Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
5. Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows.
6. Garnish with cilantro.
7. Then take a photo!
8. Per serving (1 bowl): Calories: 390; Fat: 13 g (Saturated: 2 g); Cholesterol: 5 mg; Sodium: 690 mg; Carbohydrate: 56 g; Fiber: 9 g; Protein: 17 g; Sugar: 6 g

red quinoa, kosher salt, percent, lime, fresh cilantro, black beans, salsa, avocado, radishes, pepitas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mexican-quinoa-breakfast-bowl.html (may not work)