Warm Taco Salad w/ Quinoa

INGREDIENTS

  • 1 cup quinoa
  • 2 cups chicken broth
  • cooking oil or butter
  • 1 lb ground beef or imitation meat*
  • 1 small onion, diced
  • 1 small poblano chili, diced
  • 1 tbs Mexene chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt to taste
  • 1 medium tomato, diced
  • 1 avocado, diced
  • 1 lime
  • sour cream or greek yogurt mixed with lime juice
  • optional: fresh cilantro for garnish
  • optional: shrimp

*I’ve had the best results with Upton’s Naturals seitan

  1. In a small saucepan, add quinoa over high heat and toast, stirring frequently, until warm. Add chicken broth. Reduce heat to low and cover, stirring occasionally, until quinoa is cooked through.
  2. Mix chili powder, cumin, paprika. Set aside.
  3. In a separate frying pan, heat 1 tbs oil on medium high until shimmering and add soy crumbles. Season with salt and half of the seasonings. Break up crumbles and stir until heated through. Remove from pan and set aside in a large bowl.
  4. ]In remaining oil (or add more if needed) saute onions until soft and translucent ~5-10 minutes. Add poblano and continue to saute 10 min until soft and onions are just caramelized. Remove from heat.
  5. In large bowl with soy crumbles, mix in onions, poblanos, and cooked quinoa. Mix evenly.
  6. Serve with fresh diced tomatoes, avocados, a dollop of sour cream/greek yogurt, and cilantr.
  7. Optional: Top with shrimp sauted in butter and Tony Chachere’s seasoning.
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