recipes
Vegetarian Taco-style quinoa salad with sour cream For the quinoa
Serves: 2
2017-06-15
Ingredients
For the quinoa
- 200g quinoa, rinsed under cold water (Tipiak)
- 400ml hot water
- 1 sachet taco seasoning
You will also need
- 1/2 can kidney beans
- 2 tomatoes, diced
- 1 avocado, chopped
- 3 tbsp sliced black olives
- Mixed salad leaves
- 2 tbsp extra virgin olive oil (Borges)
- 1 tbsp balsamic vinegar
- Juice of a lime
- 2 tbsp shredded Parmesan cheese
- 1 medium soft flour tortilla
For the sour cream
- 1 tub fresh cream (Benna)
- Squeeze fresh lemon or lime juice
Method
Start this recipe by mixing together the hot water, quinoa and taco seasoning in a saucepan and cook for 10-15 minutes or according to the package instructions, then allow to cool. Meanwhile, make the sour cream by mixing together the fresh cream and juice. Place in the fridge and allow to thicken. Next, cut the tortilla up into 8 and place on a baking tray. Bake in the oven at 200`c for 3-4 minutes or until crispy. To make the taco salad mixing together the beans, olives, tomatoes and avocado in a bowl. Stir in the oil, balsamic vinegar and lime juice. Divide the cooked quinoa amongst 2 serving bowl and toss in a few salad leaves. Spoon over the salad filling and sprinkle over the shredded Parmesan cheese. Finish off with a large dollop of sour cream in the middle and arrange the tortilla chips around the edge before serving.
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