Tex-Mex Quinoa Salad Jars - alive magazine

Ingredients

• 1 cup (250 mL) quinoa
• 1 1/2 cups (350 mL) frozen corn
• 1 cup (250 mL) plain yogurt
• 3 Tbsp (45 mL) extra-virgin olive oil or avocado oil
• Juice of 1 lime
• 1/2 cup (125 mL) cilantro
• 1 small chipotle chili pepper in adobo sauce
• 1 garlic clove, chopped
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 3 small avocado, diced
• 1 1/2 cups (350 mL) cooked black beans
• 1 1/2 cups (350 mL) cooked pinto beans
• 2 1/2 cups (625 mL) cherry tomatoes, halved
• 3 cups (750 mL) baby spinach or baby kale
• 2 cups (500 mL) unsalted tortilla chips, crumbled