Quinoa with 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:
• 1/2 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

Directions

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.