Bring broth and salsa to a boil in a medium pot. Add quinoa, reduce heat to medium-low and simmer for 12 minutes or according to package directions.
Remove from heat, stir in cilantro, cover and steam for 5 minutes.
Whisk together the vinaigrette ingredients in a small bowl. Spoon the quinoa into the bottom of your serving bowl. Arrange the beans, avocado slices, chunky salsa and nonfat yogurt on top. Pour vinaigrette over everything and enjoy!
My choice for snack of the day is… Chopped liver paté smeared onto pork rinds and topped with cornichons! This may seem like an unlikely, (and un-kosher) combination at first, but the pork rinds add […]