Ingredients
6
6 servings
- •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
- •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
Instructions
- Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
- Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
- Stir black beans, tomato, bell pepper, and avocado together in a bowl.
- Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
- Pour dressing over black bean mixture; add quinoa and toss to coat.
Nutritional Facts
Per 6 servings
- Calories: 341
- Carbohydrate: 45g
- Fat: 15g
- Fiber: 11g
- Protein: 11g
- Sugar: 7g
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