Mexican Vegetable Quinoa Bowl

Instructions:

1. Cook quinoa according to package instructions until fluffy.
2. Meanwhile, heat olive oil over medium heat in a large skillet. Add garlic, bell peppers, zucchini, and cook for about 15 minutes until vegetables are soft and golden.
3. Add in the corn kernels and black beans, stir until heated through.
4. Chop the tomatoes and dice the avocado, set aside.
5. Once quinoa and vegetables are cooked, combine them in a large bowl. Add tomatoes, avocado, and cilantro. Drizzle the juice of two limes over top.
6. Stir until well combined, spoon into bowls and top each with a sprinkle of feta cheese.
7. Season with salt and pepper to taste. Serve warm or at room temperature.