These easy to whip up grain bowls are ready in a flash. Heap cooked quinoa into bowls alongside herby slaw and pile on the toppings. A spoonful of pepita salsa before serving adds extra punch.
Chop the cilantro, including the stems. Remove the tops from the tomatoes, if any, and cut them in half. Peel, pit, and dice the avocado.
In a bowl, toss the cabbage slaw, half of the chopped cilantro, the juice of 1 lime, and 1 tablespoon olive oil. Season with a pinch of salt and pepper. Cut the other lime into wedges for serving.
Transfer the quinoa to a bowl, then reheat in the microwave until steamed through and warm, 1 to 2 minutes. Drizzle with 1 tablespoon olive oil, and fluff with a fork. Season to taste with salt and pepper.
Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.
Heap the quinoa and slaw next to each other in bowls. Top with the beans, avocado, and cherry tomatoes. Spoon some of the pepita salsa over everything. Sprinkle with more fresh cilantro, a squeeze of lime, and a drizzle of olive oil. Serve warm with hot sauce on the side, if desired.