In a medium saucepan, combine the rinsed quinoa, vegetable broth, olive oil (optional), and salt. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
In a medium skillet, heat olive oil over medium heat. Add the black beans, chickpeas, and kidney beans. Stir in the cumin powder, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly crispy.
While the quinoa and beans are cooking, chop the vegetables. Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes, and prepare the corn kernels. Set everything aside in separate bowls.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water. Adjust the consistency by adding more water if necessary, and season with salt and pepper to taste.
To assemble the bowls, divide the quinoa among 2-3 serving bowls. Top with the seasoned beans, cherry tomatoes, cucumber, red onion, corn, and bell pepper. Add avocado for creaminess if desired.
Pour the tahini dressing over the bowls, or serve it on the side for dipping.
Serve immediately, or store the bowls in the refrigerator for up to 3 days. This dish is great for meal prepping and can be eaten cold or at room temperature.
Serving and Storage Tips:
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