“Like a Foodie to a Flame”- Mexican Quinoa Salad with Flame Roasted Corn Tortillas
It was that time again in my kitchen tonight. It was time to play “Trash or Treasure”. For those of you not familiar with the game, it basically forces me to raid my pantry, fridge and freezer to find food that needs to be used up. I pulled out the step-stool and rummaged through my cabinets looking for anything that could potentially lead to a delish meal.
Tonight’s “Trash or Treasure” game resulted in a big win for me (not that I was playing against anyone, but I’m allowed to celebrate a victory..right?)
Not only did I use up ingredients that were in need of some “lovin”, but I also got my Mexican fix that I’ve been craving.
What You Need:
1/2 Cup Red Quinoa (Cooked according to package directions)
2 Scallions (diced)
1/2 Cup Corn (roasted preferred)
1 Can Cuban Style Black Beans (Trader Joe’s- rinsed and drained)
1 Jalapeno (seeded and finely diced)
1/2 Avocado (chopped)
3 Tbsp. Lime Juice
Cumin (to taste)
3 Roma Tomatoes (chopped)
Tapatio Sauce (optional)
Corn Tortillas
Fresh Spinach
1. Cook Quinoa according to package directions. Then, fluff the Quinoa with a fork and set aside to cool.
2. Then, combine the corn, scallions, jalapeno, tomatoes, avocado and black beans in a medium sized bowl. Carefully fold the ingredients together then add in the lime juice, cumin and Tapatio Sauce. Taste the mixture and season to taste.
3. Next, fold in the Quinoa. Make sure the salad is well combined. Then, if you have a gas stove, turn the flame on medium. Using tongs, carefully place the tortilla onto the flame and allow it to roast on each side.
4. Remove the tortillas and fill them with the spinach and salad. Feel free to add extra toppings such as cheese, sour cream or tomatillo sauce.
