INGREDIENTS
1
Avocado, pitted and chopped
1 cup
Coriander, fresh
4 cloves
Garlic
1 cup
Grape tomatoes
1 1/2 cups
Pinto beans
1/2
Chipotle chilie in adobo sauce
1
Chipotle lime vinaigrette
1 tsp
Honey
1/4 cup
Lime juice
1 1/2 cups
Quinoa, cooked
1 tsp
Sea salt
1/2 cup
Olive oil
1 tsp
Cumin, ground