Get your Mexican restore with this healthful and clean Quinoa Taco Salad. This meal with inspire you to contain more plant-based food into your lifestyles which might be complete of flavor and correct-for-you substances.

For so long as i'm able to recall, I’ve been a cookbook collector. Granted, I’m pretty certain all the cookbooks I “owned” belonged to my mom until I moved away for university, but if we count those, my series has constantly been quite epic.

i have such strong reminiscences of my mom flipping via her cookbooks at the weekends planning for her next night meal (she likes to have the menu set some weeks earlier than…why did I not inherit this planfulness?!). Cookbooks have always induced positive associations for me.


  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup fresh lime juice
  • 2 cups of cooked quinoa, room temp
  • 1/2 small red onion, minced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup chopped cilantro
  • 1 cup cooked black beans, drained and rinsed if canned
  • sea salt, to taste
  • 1 avocado, diced
  • Optional toppings: tortilla chips


  1. In a small bowl, mix the cumin, chili powder, and lime juice and set apart.
  2. In a huge bowl, integrate the quinoa, onion, tomatoes, cilantro, and black beans.
  3. lightly stir within the spiced lime juice and toss to coat.
  4. upload a pinch of salt and extra lime juice if preferred.
  5. before serving top the salad with avocado and warm sauce and then a handful of tortilla chips in the bowl or overwhelmed on pinnacle.
  6. keep for up to five days inside the refrigerator and upload an extra squeeze of lime juice earlier than serving.

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