INGREDIENTS
2
Avocados, ripe
1/3 cup
Cherry tomatoes
1 tbsp
Chipotle chili
2
ears Corn, on the cob
1 cup
Kidney beans, canned low-sodium dark red
1
Zucchini, medium
1 tbsp
Liquid from a can of chipotles in adobo
1
Squeeze Lime juice from
1 cup
Tri-colored quinoa
1/2 tsp
Paprika, smoked
1
Salt and pepper
1 tsp
Olive oil
1/3 cup
Yogurt, plain