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.
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
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!