1 Tbs. adobo sauce (from a can of chipotle chilles)
1 tsp. chili powder
3/4 tsp. ground cummin, divided
1/2 cup dry quinoa, rinsed
1 cup vegetable broth
2 Tbs. fresh lime juice, divided
1/2 tsp kosher salt
1 bunch kale, stemmed and roughly chopped
1 can black beans (rinsed) or 1 cup fresh black beans
1/2 cup prepared pico de gallo roo fresh salsa
1 ripe avocado, sliced
1/2 cup fresh cilantro leaves
3 Tbs. Greek yogurt or Sour Cream
Instructions
Heat 1 Tbs. of the oil in a medium saucepan over medium heat. Add onions, garlic and cook until softened, about 3 min. stir in adobe sauce, chili powder and d1/2 tsp. cumin; cook 1 minute stirring frequently. Add quinoa and vegetable broth; increase heat and bring mixture to simmer. Cover, reduce heat to low, and cook until quinoa is tender and liquid has been absorbed, about 15 minutes. Transfer to a bowl and refrigerate while you assemple remaiing salad ingredients.
Prepare dressing by combining remaining 2 Tbs. olive oil, 1/4 tsp ground cumin, 1 Tbs. lime juice, and salt; stir with a whisk. Place kale in a large bowl add dressing. Use your hands to massage dressing into kale for 1 to 2 minutes until leaves start to soften. Top with black beans pico avocado slices and cilantro.
Stir in remaining 1 Tbs. lime juice into yogurt(sour cream). Whisk in up to 3 sp. water to thin out if desired. Top salad with cooled quinoa mixture and drizzle yogurt over top.
Originally Submitted
4/20/2020
0 Out of 5 from
0 reviews
You can add this 30 minute Quina Taco Salad recipe to your own private DesktopCookbook.
