Baja Bowl

cookingforpeanuts.com

Brenjab

¼ cup quinoa

¼ cup rice

⅛ teaspoon salt or to taste (optional)

subheading: For the Chipotle Sauce:

2 tablespoons red wine vinegar

1 tablespoon coconut aminos or tamari or soy sauce

2 to 3 chipotle peppers in adobo sauce (canned)

3 cloves garlic minced

2 teaspoons dried oregano

½ teaspoon ground cumin

2 teaspoons maple syrup

1 tablespoon water

2 tablespoons fresh lime juice (about 2 small limes)

¼ cup tahini

subheading: For the bowl:

1 (15-ounce) cans black beans drained and rinsed (1 ½ cups cooked)

1 (10-ounce) packets frozen sweet corn thawed

2 medium-large plum tomatoes small dice

1 large avocado chopped

⅓ cup chopped cilantro (optional)

Lime wedges for serving

Directions at cookingforpeanuts.com

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