INGREDIENTS
1
poblano pepper
1
ear of corn, kernels sliced off the cob (about ½ cup)
1/4 cup
sliced cherry tomatoes
1/2
lime, juiced (1-2 tablespoons)
1/4 cup
sliced scallions, white and green parts, (about 2-3)
Sea salt
1/4 cup
olive oil
1/4 cup
fresh lime juice (about 1 lime)
1 tsp
ancho chile powder
1 tsp
chipotle chile powder
1 tbsp
agave syrup
Sea salt and fresh black pepper
1 cup
cooked red quinoa
2 cups
arugula
1/2 cup
cubed tofu (or meat or cheese of your choice)
1/2 cup
cilantro
1/2
sliced avocado
Tortilla strips from 1 tortilla, sliced, baked, and salted
1/2
lime, for squeezing