35min · 5 servings 3/4 cup dry (uncooked) quinoa ▢ 1 1/2 cups vegetable broth ▢ 1 Tbsp. adobo sauce ▢ 1 tsp. chili powder ▢ 1 tsp. ground cumin ▢ 3/4 tsp. garlic powder ▢ 1/2 tsp. onion powder ▢ 1/4 tsp. kosher salt ▢ 1 (15-oz.) can black beans ▢ 1 cup frozen/thawed (or canned) fire-roasted corn (sub sweet corn) ▢ 1 pint cherry tomatoes, halved ▢ 1 medium ripe avocado, peeled and diced ▢ 1/4 cup fresh cilantro leaves ▢ 1/4 cup roasted and salted pumpkin seeds Creamy Chipotle Dressing ▢ 1/4 cup plain whole-milk Greek yogurt ▢ 2 Tbsp. mayonnaise (I use avocado oil mayo) ▢ 2 Tbsp. extra-virgin olive oil ▢ 1 Tbsp. adobo sauce ▢ 2 tsp. fresh lime juice ▢ 1 tsp. honey or maple syrup ▢ 1/2 tsp. kosher salt ▢ 1/4 tsp. garlic powder FIND THE FULL RECIPE AT THIS LINK: h