Step 1

Cook the quinoa and rice: Rinse the quinoa and rice in a sieve under running water until it runs clear. Transfer them to a small saucepan. Add salt and 1 cup water. Stir to mix. Heat over medium-high heat until the liquid comes to a gentle simmer. Reduce the heat to low. Stir and cover quickly. Cook covered for 15 minutes. Remove from the heat and set aside for 5 minutes covered. Fluff with a fork.

Step 2

Make the chipotle sauce: Blend the vinegar, coconut aminos, chipotle peppers, garlic, oregano, cumin, and maple syrup until mostly smooth with some small chunks remaining. Add the water, and then lime juice to taste. Mix in the tahini until smooth.

Step 3

Serve the quinoa rice, black beans, corn, tomatoes, avocado, and cilantro in a bowl with a generous drizzle of Chipotle Sauce.