An easy way to use leftover quinoa, perfect for a #meatlessmonday. This quick bowl features sautéed quinoa with fajita seasoning, corn, black beans, sweet potatoes, and is topped with avocado and salsa.
Add 3/4 cup cooked quinoa into a skillet with a little olive oil and 1 tablespoon fajita seasoning. Sauté for about 5 minutes. Then add in some cooked corn, black beans, and leftover sweet potatoes to warm through. Top the bowl with 1/2 avocado and salsa.
