30 Minute Loaded Quinoa Taco Salad

dishingouthealth.com

Rachelle Roa

1 Tbsp. extra-virgin olive oil

¾ cup chopped red onion

2 garlic cloves, minced

1 Tbsp. adobo sauce (from a can of chipotle chiles)

1 tsp. chili powder

½ tsp. ground cumin

½ cup dry (uncooked) quinoa

1 cup vegetable broth (sub water)

½ tsp. kosher salt

1 cup canned black beans, rinsed and drained

6 to 8 cups chopped romaine (or lettuce of choice)

½ cup prepared pico de gallo

1 ripe avocado, sliced

Tortillas chips for serving (optional)

subheading: Baja Dressing:

¼ cup plain whole-milk Greek yogurt

¼ cup extra-virgin olive oil

¼ cup fresh cilantro

1 Tbsp. fresh lime or lemon juice

2 tsp. apple cider vinegar

1 tsp. honey

¼ tsp. ground cumin

¼ tsp. each kosher salt and black pepper

Directions at dishingouthealth.com

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