Quinoa with creamy chipotle dressing

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Servings: 5

Ingredients

·       3/4 cup dry (uncooked) quinoa

·       1 1/2 cups vegetable broth (sub chicken broth)

·       1 Tbsp. adobo sauce (from canned chipotle chiles in adobo)

·       1 tsp. chili powder

·       1 tsp. ground cumin

·       3/4 tsp. garlic powder

·       1/2 tsp. onion powder

·       1/4 tsp. kosher salt

·       1 (15-oz.) can black beans, rinsed and drained

·       1 cup frozen/thawed (or canned) fire-roasted corn (sub sweet corn)

·       1 pint cherry tomatoes, halved

·       1 medium ripe avocado, peeled and diced

·       1/4 cup fresh cilantro leaves, roughly chopped

·       1/4 cup roasted and salted pumpkin seeds (pepitas)

Creamy Chipotle Dressing

·       1/4 cup plain whole-milk Greek yogurt (see notes below for vegan alternative)

·       2 Tbsp. mayonnaise (I use avocado oil mayo)

·       2 Tbsp. extra-virgin olive oil

·       1 Tbsp. adobo sauce (from canned chipotle chiles in adobo)

·       2 tsp. fresh lime juice

·       1 tsp. honey or maple syrup

·       1/2 tsp. kosher salt

·       1/4 tsp. garlic powder

Instructions

1.             Combine quinoa, broth, adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let quinoa cool for 10 minutes.

2.             Meanwhile, prepare Creamy Chipotle Dressing by combining all dressing ingredients in a medium bowl; stir with a whisk to combine.

3.             To the bowl with quinoa, add black beans, corn, tomatoes, avocado, cilantro, and pumpkin seeds; toss to combine. Add dressing and stir well to coat. Enjoy warm, chilled, or closer to room temperature.