Strawberry & Black Bean Quinoa Bowl with Feta

Directions

1. Rinse the quinoa and simmer it in the broth in a small saucepan until boiling; reduce heat and cover to cook until tender, about 15 minutes.
2. Meanwhile, drain and rinse the black beans in a colander and let them drain dry.
3. When the quinoa finishes cooking, remove it from heat and keep it covered to steam for 5 minutes.
4. Wash and dry the strawberries and jalapeños; pat dry and prepare the dressing the dressing by juicing the lime into a medium bowl and whisking in olive oil, salt, and pepper.
5. Hull and dice the strawberries, then add them to the dressing bowl, tossing to coat.
6. Trim stems from the jalapeños, discard seeds and membranes, finely dice and add to the dressing with the strawberries; toss to combine.
7. Fluff the quinoa with a fork, then assemble bowls by layering quinoa, black beans, the strawberry–jalapeño mixture, and feta. Serve and enjoy.