tex mex black bean and quinoa bowls

Ingredients

• 1 tablespoon olive oil
• 1 cup quinoa, rinsed and drained (i used tri-colored quinoa for color)
• 1 teaspoon cumin seeds, slightly crushed or cumin powder
• 1 - bay leaf (fresh if possible)
• 1 1/2 cups water
• 1 cup sliced cabbage (i used a combination of red and green cabbage)
• 2 tablespoons fresh cilantro, minced
• 2 tablespoons rice vinegar
• 1 tablespoon extra virgin olive oil
• 2 cups cooked black beans, rinsed and drained (i cooked black beans in a crock pot instead of using canned)
• 1-2 teaspoon chili powder (i tested with guajillo chili powder)
• 1 teaspoon dried oregano
• - salt and pepper to taste
• - mixed greens, kale, spinach leaves, etc.
• - *smoked* sharp white cheddar cheese, grated
• - avocado slices or avocado cream (see below)
• - lime wedges