Title: « 3 Bean Vegan High-Protein Vegetable Quinoa Bowl: A Filling, Nutritious Meal »

• 1 cup quinoa (rinsed)
• 2 cups vegetable broth (or water for a lighter flavor)
• 1 tbsp olive oil (optional, for cooking the quinoa)
• 1/4 tsp salt

For the bean mixture:

• 1/2 cup cooked black beans (or 1/2 can)
• 1/2 cup cooked chickpeas (or 1/2 can)
• 1/2 cup cooked kidney beans (or 1/2 can)
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste

For the vegetables:

• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 small red onion, finely chopped
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup bell pepper, diced (any color)
• 1 avocado, diced (optional, for extra creaminess)

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup or agave
• 2 tbsp water (to thin out the dressing)
• Salt and pepper, to taste

Preparation:

1. Cook the quinoa:
   
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