Quinoa Tossed in Chipotle-Lime Dressing

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 large tomato, chopped
• 1 yellow bell pepper, chopped
• 1 avocado, diced
• Dressing:
• ½ cup firmly packed chopped fresh cilantro
• 1 lime, juiced
• 2 tablespoons olive oil
• 2 tablespoons Greek yogurt
• 1 chipotle chile pepper in adobo sauce, sauce reserved
• 1 tablespoon honey
• 1 teaspoon ground cumin
• salt and ground black pepper to taste

Step 1

Warm a tablespoon of olive oil in a pot over medium-high heat. Add the chopped onion and cook it until it softens, which should take about 5 minutes. Then, stir in the quinoa and let it toast for a couple of minutes until it smells nutty and delicious.

Step 2

Pour in the broth and bring everything to a boil. Once it’s bubbling, lower the heat, cover the pot, and let it simmer gently until all the liquid is absorbed—this usually takes around 20 minutes.

Step 3

While the quinoa is cooking, combine the black beans, diced tomato, chopped bell pepper, and avocado in a bowl.

Step 4

For the dressing, blend together the cilantro, lime juice, a couple of tablespoons of olive oil, Greek yogurt, chipotle pepper, some of the adobo sauce you reserved, honey, cumin, salt, and pepper until it’s nice and smooth.

Step 5

Pour the dressing over the black bean and veggie mix, then add the cooked quinoa and toss everything together until it’s all well coated and ready to enjoy.