TACO BOWL

OH wow, I love this one!!!

• 1/2 cup uncooked white quinoa
• 1 avocado
• 1 cup cherry tomatoes
• 1 cup black beans
• 2 cups corn
• 1/3 cup cilantro
• 3 green onions

 

• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

Cook the quinoa. In a large pot, combine 1 part quinoa with 2 parts water. Bring to a boil, turn down the heat, and then allow to sumer until all the water is absorbed (about 20 minutes).

Dice the avocado. Halve the cherry tomatoes. Slice the green onions. Chop the cilantro. Prepare the corn (frozen works well). Drain the can of beans.

Prepare the lime taco seasoning.  To make, combine the juice of about 2 limes along with the listed spices in small bowl and whisk until incorporated.

Toss everything together. When the quinoa is perfectly fluffy, remove from the heat, transfer to a large mixing bowl, and gently drizzle in this lime taco seasoning. Then add all other ingredients and toss until evenly mixed.

Optional: Cashew Lime Sour Cream.

To make this, blend the juice of 1 lime, a few teaspoons of water, 1/4 cup soaked (and drained) cashews, and a pinch of salt until completely smooth. Drizzle over the top of each serving bowl to take this recipe to the next level.