quinoa fiesta!

quinoa taco salad … go.

  • 1 mango, diced
  • 1/2 red onion, diced
  • 1 cup quinoa, cooked
  • cilantro, chopped
  • romaine lettuce, broken into small pieces
  • corn (frozen or canned)
  • 1 avocado
  • 1 lime
  • lime juice
  • virgin olive oil
  • red wine vinegar
  • sea salt
  • tostitos ‘touch of lime’ chips (optional)

1. cook your quinoa. for really good directions how, see here.

unfortunately, i had neither a colander with small holes or a cheesecloth. paper towels it is. you lose a bit of the quinoa as it gets stuck to the paper towel, but it was unavoidable.

2. while your quinoa is cooking, throw your corn in the oven on a baking tray (bake on 350 for 10-15 minutes if frozen, approximately 10 if canned).

3. after your quinoa is cooked and it cools a bit, toss with a bit of olive oil, sea salt, and lime juice, and set aside.

4. chop, chop, chop your veggies (and herbs and fruit).

5. make a salad dressing by mixing olive oil, lime juice, red wine vinegar, and sea salt into a little bowl. not too much olive oil!

6. put your romaine lettuce on a plate (or bowl). heap quinoa on top, and then pile on the red onion, mango, avocado, cilantro, and corn. put chips around the edge if you like. sprinkle on a bit of dressing and serve with a lime wedge.

7. enjoy!

extra: for lunches the next day, put the romaine lettuce topped with quinoa in tupperware. pack the toppings into a separate tupperware, and put a bit of dressing in a third. bask in your coworker’s jealousy as you dig into this gorgeous, fragrant concoction at work.



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