Quinoa Taco Bowl

Ingredients

• 1 Red Onion
• ¾ cup Quinoa
• 1 ½ Tbsp. Smoky Chile and
• Cumin Rub
• 1 Tomato
• 4 Cilantro Sprigs
• 1 Lime
• 1 Jalapeño Pepper
• 2 oz Sour Cream
• 1 Avocado
• 1 ½ oz Shredded Cheddar Cheese
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Ripen hard avocados in 1-2 days by closing them in a paper bag alone or with a banana, apple, or What’s so super about quinoa? Not with protein, but it contains all nine essential amino acids your body can’t produce itself.

2. 2

   Cook the Quinoa: Halve and peel onion. Cut halves into ¼” dice. Heat 1 tsp. olive oil in a medium pot over medium heat. Add half the onion (reserve remaining for pico de gallo) and cook, stirring often, until just beginning to soften, 3-4 minutes. Add quinoa and seasoning blend, stir to combine, and toast 1 minute. Add 1 ½ cups cold water, increase heat to high, and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and quinoa is tender, 12-15 minutes. While quinoa cooks, prepare ingredients. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut avocado flesh into ¾” dice. Waiting to prep avocado helps ensure it doesn’t oxidize and discolor

3. 3

   Prepare the Ingredients: Core tomato and cut into ½” dice. Mince cilantro (no need to stem). Zest and halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, and mince. Combine sour cream with 1 tsp.

4. 4

   Add cooked quinoa to mixing bowl with pico de: gallo and toss to coat evenly. Taste and season with ¼ tsp. salt and a pinch of pepper, if desired.

5. 5

   Combine remaining onion (to taste), tomato,: jalapeño (to taste), and cilantro (reserve a pinch for and season with ½ tsp. salt and ¼ tsp. pepper. Mix thoroughly and set aside. Mix every few minutes to marinate evenly.

6. 6

   Serve quinoa in a shallow bowl. Top with avocado: and shredded cheddar. Top with a dollop of sour cream and garnish with remaining cilantro and remaining lime zest. Serve with lime wedges on side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is cooked with quinoa and remaining is in from jalapeño greatly reduces its spiciness. Control the spice level of this dish by using less jalapeño or omitting entirely for a mild-but-still-delicious meal. Be sure to wash hands, utensils, and cutting board after working with jalapeño. twice. 1 tsp. is added to sour cream and remaining is in pico twice. 1 tsp. is added to sour cream and a pinch garnishes twice. Most is added to pico de gallo, and a pinch garnishes the recipe before you start–we promise it will be time

7. 7

   Cut the Avocado