Vegetable Quinoa Taco Bowl

Chop scallions, peppers, zucchini, and carrots.

Drain black beans.

Chop cilantro and dice avocado.

If quinoa is not cooked, you can prepare 1/2 cup dry according to instructions.

Heat oil in pot and sauté scallions until fragrant. Add peppers, zucchini, carrots, cumin and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.

Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.

Stir in beans and quinoa. Season with salt. Remove from heat and cover until ready to serve.

Ladle soup into bowls and garnish with lime juice, cilantro, avocado, and extra scallion greens.