The Kitchn: Smoky quinoa taco bowls are the ultimate high-protein, veggie-packed lunch
1 to 2 canned chipotle chiles in adobo sauce, plus 1 teaspoon sauce
1 cup quinoa
3 tablespoons plus 1 teaspoon olive oil, divided
1 1/4 teaspoons kosher salt, divided, plus more for seasoning
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1 3/4 cups low-sodium vegetable broth
1 (about 15-ounce) can black beans
1 ripe avocado
1/2 cup plain 2% or full-fat Greek yogurt, or sour cream
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