
Fresh Taco Salad with Creamy Avocado-Lime Dressing
A delicious chinese dish. Completely plant-based. Gluten-free friendly.
Total Time
224 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic
- pressed or minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/2 cup quinoa
- rinsed
- 1 cup water
- 1 (15-ounce) can black beans
- rinsed and drained
- or 1 1/2 cups cooked black beans
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- 1 1/2 teaspoons extra-virgin olive oil
- 3 corn tortillas
- cut into 2-inch-long
- 1/4-inch-wide strips
- Fine sea salt
- 1/4 cup lime juice (from about 2 limes)
Instructions
- 1
In a medium saucepan, warm the olive oil over medium heat until shimmering.
- 2
Add the garlic, chili powder, and cumin.
- 3
Cook until fragrant, stirring constantly, about 30 seconds.
- 4
Add the tomato paste and sauté for another minute, stirring constantly.
- 5
Add the rinsed quinoa and water, and stir to combine.
- 6
Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer.
- 7
Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don’t worry).
- 8
Remove the pot from the heat and let it rest, still covered, for 5 minutes.
- 9
Then, uncover and fluff the quinoa with a fork.
- 10
Gently stir in the black beans and salt.
- 11
Season to taste with pepper and additional salt, if necessary.
- 12
Cover and set aside for a couple of minutes to warm up the beans.
- 13
In a large skillet, warm the olive oil over medium heat until shimmering.
- 14
Toss in the tortilla strips, sprinkle them with salt, and stir.
- 15
Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes.