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Quinoa Taco Salad

Love & Lemons
  • minutes
  • Serves 2 to 3

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