Quinoa Taco Salad ft. Eden Foods

Описание: Quinoa Taco Salad

Serves 4

1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
1 tablespoon adobo sauce from a can of chipotles in adobo
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup uncooked Eden Red Quinoa
1 cup gluten-free vegetable broth
1 (15 ounce) can Eden Organic Kidney beans, rinsed and drained
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper
2 romaine hearts, chopped
Cilantro lime dressing (see below)
1 large or two medium tomatoes, chopped
1 avocado, diced

Cilantro Lime Dressing:
½ cup cilantro
¼ cup olive oil
¼ cup lime juice
1 avocado
2 cloves garlic, mashed
1 teaspoon agave

Blend everything until smooth. If it is too thick, add a little water.

Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the adobo sauce, chili powder, and cumin and cook stirring for 1 minute. Add the quinoa and vegetable broth, raise the heat, bring to a boil, cover, reduce heat to a simmer and cook until the quinoa is tender, and the liquid has been absorbed, about 15 minutes. Stir in the kidney beans, salt, and pepper, and let sit uncovered to cool.

Combine the lettuce in a salad bowl with a little dressing, toss to coat. Add the tomatoes, diced avocado, and quinoa mixture. Serve with mor dressing on the side.