INGREDIENTS
1
poblano pepper
1/2 cup
ear of corn
1/4 cup
cherry tomatoes
1
juice of lime
1/4 cup
scallions
1 serving
sea salt
1/4 cup
olive oil
1/4 cup
lime juice
1 tsp
ancho chile powder
1 tsp
chile powder
1 tbsp
agave syrup
1 serving
sea-salt
1 cup
quinoa
2 cups
arugula
1/2 cup
tofu
1/2 cup
cilantro
1/2
avocado
1 strips
tortilla strips
1/2
lime