Thursday, May 4, 2017

Grilled Pepper and Quinoa Taco Salad







This is the first recipe I've made from my Love and Lemons cookbook, and it did not! I'm going to keep this post short and sweet today, but I will tell you that it will be the first of a few I do this month that come straight from this cookbook. I got the cookbook for Christmas and have yet to really cook from it, so I figured this would be a good way to start experimenting with some of the recipes and sharing them with you. I hope you enjoy! 

GRILLED PEPPER AND QUINOA TACO SALAD 

Ingredients: 
2 corn tortillas, cut into thin strips 
Extra-virgin olive oil 
Sea salt 
4 Bell peppers 
1 1/2 cups cooked quinoa 
1 1/2 cups black beans (or beans of your choice)
1 cup halved cherry tomatoes 
1 avocado, pitted and diced 
Lime slices for serving 
1 jalapeƱo, sliced 

Dressing Ingredients:
2 tablespoons extra-virgin olive oil 
1 tablespoon fresh lime juice
1/4 tablespoon honey 
1/2 teaspoon cumin
1/2 teaspoon coriander 
1 teaspoon chili powder
Sea salt and fresh pepper


Directions
Preheat oven to 350. 
Line a baking sheet with parchment paper. Add the tortilla strips to baking sheet. 
Drizzle with extra-virgin olive oil and a pinch of salt. 
Bake for 12 minutes or until crispy. 

Heat a grill or grill pan to medium-high heat. 
Slice peppers into strips and grill until blackened. 

Make the dressing. 
In a small bowl whisk together olive oil, lime juice, honey, cumin, coriander, chili powder, and a pinch of salt and pepper. 

Assemble the salad. 
In a large bowl combine the peppers with quinoa, beans, cherry tomatoes, and jalapeƱos. 
Pour dressing over salad. 
Gently mix in avocados and top with baked tortilla strips. 
Season  with more salt, pepper, and lime juice to taste. 

Serve with chili-spiced yogurt and the lime slices. 

CHILI-SPICED YOGURT 

Ingredients:
1/2 cup Greek yogurt
1 to 2 teaspoons chili powder
2 teaspoons fresh lime juice
1/4 teaspoon honey
Sea salt

Directions
In a small bowl, stir to combine. 


Enjoy! 

xo. G 

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