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Categories:
yogurt chiles quinoa sweet potatoes yellow bell pepper green onions avocado extra-virgin olive oil freshly squeezed lime fresh cilantro cherry tomatoes salt ground pepper tortilla chips
Viewed: 54 - Published at: 2 years agoIngredients
- 34 cup fat-free plain Greek yogurt
- 2 teaspoons pureed chipotle chiles in adobo
- 1 cup uncooked quinoa
- 2 medium sweet potatoes (about 1 pound)
- 1 yellow bell pepper, cored and diced
- 2 tablespoons minced green onions
- 1 avocado, diced
- 1 tablespoon extra virgin olive oil
- 1 freshly squeezed lime
- 14 cup minced fresh cilantro
- 1 cup diced cherry tomatoes
- 14 teaspoon sea salt
- 14 teaspoon fresh ground pepper
- 1 serving whole grain tortilla chips (about 10-13 chips)
Method
- Make the Chipotle sauce: Combine the fat-free plain Greek yogurt with pureed chipotle peppers and stir well.
- Refrigerate until ready to use.
- Rinse quinoa thoroughly.
- Combine quinoa with 2 cups of water in a medium saucepan.
- Bring to a boil, the reduce heat to a gentle simmer.
- Cover and cook until the grain is tender and no water remains.
- Let it cool slightly.
- Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces.
- Cover with water in a medium saucepan, and bring to boil: Cook until tender, approximately 15 minutes.
- Drain well and cool slightly.
- Toss together the potatoes, quinoa, bell pepper, green onions, tomatoes, cilantro and avocado.
- Pour lime juice and olive oil over the top of the mixture.
- Mix well, taste and adjust salt and pepper seasoning.
- Serve with a handful of tortilla chips and a dollop fo chipotle sauce.
