Vegetarian Taco Quinoa Bowl

1 cup quinoa

2 cups chicken or vegetable broth

1 teaspoon oil

1 (14 ounce) can black beans, drained

2 teaspoons chili powder

2 teaspoons cumin

2 teaspoons oregano

1 teaspoon paprika

½ teaspoon salt

1 container mixed green salad

1 container cherry tomatoes

1 cup Monterey jack cheese or non-dairy cheese

2 avocadoes, sliced

1 cup mayonnaise

2 Tablespoons Ranch dressing or non-dairy Ranch dressing

1 Tablespoon chopped chipotle in adobo

Pour Chicken or vegetable broth in a saucepan. Prepare quinoa according to package directions. Allow quinoa to cool slightly.

Heat oil in a large skillet, set over medium-high heat. Add the cooked quinoa to the skillet along with rinsed and drained black beans. Season the mixture with seasonings listed above in recipe and salt. Cook the mixture until slightly crisp.

Divide the mixture into 4 bowls. Top each bowl with quinoa mixture, tomatoes, cheese and avocadoes.

Prepare the dressing by whisking mayonnaise, chopped chipotle and ranch dressing. Serve the dressing alongside the quinoa bowls.