This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
Mix n' match toppings and drizzle with this delicious dressing made creamy with our Probiotic Dairy Free Yogurt. Adjust spice level to your liking.
Black Bean & Quinoa Mixture
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 cup cooked quinoa
- 1 can black beans
- 2 cups water salt and pepper to taste
Chipotle Lime Dressing
- 1 can chipotle pepper in adobo sauce
- ½ cup Unsweetened Probiotic Dairy Free Yogurt
- 3/4 tsp oregano
- 3 garlic cloves
- 1 lime juice
- ½ tablespoon dijon mustard
- salt and pepper taste
For the Bowl
Tortilla strips, avocado, corn, tomatoes, romaine
To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside. In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well.
When the quinoa is cooked, add black beans and set aside. Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!