This recipe originally was written for and published on Refinery29 as part of an article on easy and affordable grain bowls. Check out the rest of the recipes on their site.
The Greek yogurt adds a little creaminess to the vinaigrette, so I recommend arranging it all pretty in bowl, then smooshing and swirling the whole thing together into a big mess before you eat it.
April 3, 2018
by Jackie Alpers
1/2 cup dry quinoa
1/4 cup green salsa
3/4 cup vegetable or chicken broth
1 tablespoon fresh or dried chopped cilantro
1/2 cup drained and rinsed black beans
1/2 of an avocado, sliced
2 tablespoons chunky pico de gallo salsa
2 tablespoons non-fat Greek yogurt
For chipotle lime vinaigrette
1 tablespoon olive oil
Juice of one lime
1 teaspoon minced chipotle in adobo sauce
1/4 teaspoon grainy mustard
Salt and pepper to taste
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!
An unpublished photo from my book, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts was nominated for the 2014 Photography Master’s Cup in the Food Photography category. Here’s the recipe to go along with the photo, reprinted from […]