South of the Border Quinoa Bowl with Creamy Chipotle Sauce
Serves 3 as a main, 6 as a side
Adapted from Dishing Out Health
For Quinoa:
1½ cup dry quinoa, uncooked
3¾ cups vegetable or chicken broth
1½ tablespoons adobo sauce (from canned chipotle chiles in adobo)
2 teaspoons chili powder
2 teaspoons ground cumin
1½ teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon salt
For Chipotle Sauce:
2 tablespoons plain whole-milk Greek yogurt
1 tablespoon mayonnaise
1 tablespoon olive oil
2 chipotle chiles in adobo, finely chopped
1 teaspoon lime juice
½ teaspoon maple syrup
½ teaspoon salt
¼ teaspoon garlic powder
For Salad:
1 (15 ounce/400 grams) can black beans, rinsed and drained
1 cup corn
15-20 cherry tomatoes, quartered
1 medium ripe avocado, pitted and diced
½ cup fresh cilantro leaves, coarsely chopped
½ cup cashews, coarsely chopped
For Quinoa:
In a medium pot, combine the quinoa, broth, adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt. Give everything a few good stirs to mix all of the spices together.
Heat over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the mixture gently simmer until there is no more liquid remaining and the quinoa is fluffy, about 15-20 minutes.
Transfer to a large bowl and let the quinoa cool for 10 minutes.
For Chipotle Sauce:
Meanwhile, in a medium bowl combine the yogurt, mayonnaise, olive oil, chiles, lime juice, maple syrup, salt, and garlic powder. Whisk everything together until well blended.
For Salad:
Once the quinoa has cooled, add the black beans, corn, tomatoes, avocado, cilantro, and cashews to the bowl and toss to combine. Start by pouring half the dressing to the salad and mix everything together. If you want the salad saucier, add the remaining dressing to your preferences.
Enjoy!