1/4cupplain whole-milk Greek yogurt(see notes below for vegan alternative)
2Tbsp.mayonnaise (I use avocado oil mayo)
2Tbsp.extra-virgin olive oil
1Tbsp. adobo sauce (from canned chipotle chiles in adobo)
2tsp.fresh lime juice
1tsp.honey or maple syrup
Combine quinoa, broth, adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let quinoa cool for 10 minutes.
Meanwhile, prepare Creamy Chipotle Dressing by combining all dressing ingredients in a medium bowl; stir with a whisk to combine.
To the bowl with quinoa, add black beans, corn, tomatoes, avocado, cilantro, and pumpkin seeds; toss to combine. Add dressing and stir well to coat. Enjoy warm, chilled, or closer to room temperature.
Store leftovers in an airtight container refrigerated for up to 4 days. Vegan Chipotle Dressing: To make the dressing vegan, omit Greek yogurt and mayonnaise, and instead pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit for 30 minutes, transfer soaked cashews and water to a blender, add remaining dressing ingredients, and blend on HIGH until smooth and creamy.