HP – Black Bean Burrito Bowl

• In a small pot over medium heat add the quinoa, broth and salt. Once it begins to boil lower heat to a simmer and cook following the package instructions, until the grains have opened and are cooked. During the final 3 minutes, add black beans to heat them with the quinoa.
  ¼ cup quinoa, ½ cup vegetable broth, 1 cup black beans
• In a medium sized non-stick pan add the oil and set to medium-high heat. Add the tofu and pineapple cubes and brown from both sides. Season with a little salt.
  2 tsp vegetable oil, 1.5 cup pineapple, 7 oz firm tofu
  
• Meanwhile prepare yogurt sauce in a small bowl mixing yogurt, garlic powder and salt/pepper to taste, and have ready your sliced avocado, sliced onions, cilantro leaves and lemon wedges. Reserve until needed.
  ½ cup low fat Greek Yogurt, 1 tsp garlic powder, ½ ripe avocado, ¼ cup red onion, ½ tsp salt, 2 sprigs cilantro/coriander, fresh, lemon

Adobo sauce

• In a bowl mix together cold water with cornstarch, chipotle sauce, paprika, garlic powder, honey, salt, apple vinegar, tomato paste, cumin and oregano.
  ½ cup water, 1 ½ tsp cornstarch, 1 ½ tsp chipotle or Tabasco sauce, ½ tsp paprika powder, 1 tsp garlic powder, ½ tbsp honey, ½ tsp salt, ½ tsp apple vinegar, 1 tsp tomato paste, ¼ tsp cumin, ground, ½ tsp oregano, dried
• Set the pan to low heat and add the sauce. Cook until the sauce thickens and mix with the tofu and pineapple. Note: if you don't want to coat the pineapple with the sauce, remove it from the pan.
• Plate burrito bowl in a deep dish with the tofu, black beans, quinoa, pineapple, onions, avocado and cilantro. Serve with yogurt sauce and lemon wedges.