Quinoa Taco Salad

subheading: Quinoa Taco Meat:

¾ cup Tri-color quinoa or any quinoa

1 cup Red onion diced

2 teaspoons Chipotle peppers in Adobo sauce, chopped finely if sensitive to spice, start with ½ teaspoon and add to adjust to preference

2 teaspoons Tomato paste

½ teaspoons Cumin

1 cup Vegetable broth

2 Limes juiced

subheading: Taco Salad:

1 pound Escarole chopped, or greens of choice

1 bunch Green onions sliced thin

1 15 ounce can Black beans rinsed and drained

8 ounces Grape tomatoes cut in half

2 ears Corn or 1 ½ cup canned, or frozen cooked corn

1 Avocado diced

½ cup Cilantro

subheading: Vegan Southwest Salad Dressing:

1 recipe vegan southwest salad dressing

Directions at kathysvegankitchen.com

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