Quinoa Taco ‘Meat’

• 3/4 cup dry quinoa, rinsed
• 1 1/2 cup water
• 1 tbsp Tamari (gluten free)
• 5 tbsp salsa
• 1 tsp paprika powder
• 3/4 tsp ground cumin
• 1/4 tsp ancho chilli powder
• 1 tsp salt and 1/4 tsp black pepper

Salad

• 1 small can sweet corn
• 4 cups baby greens
• 1 1/4 cups diced cucumber
• 1 1/4 cups cherry tomatoes, halved or diced
• 1 yellow bell pepper, cut into strips
• 4 spring onions, sliced
• 1 yellow mango, sliced thinly
• 1 avocado, sliced thinly
• handful of fresh cilantro leaves
• 1 lime, cut into wedges

Place the quinoa in a small pan, with the water and Tamari, bring it to boil and simmer, covered with lid for 20 minutes. Place the cooked quinoa in a cast iron pan and add the rest of the ingredients, over medium heat fry until well combined and fragrant.

Layer the greens and all the salad ingredients in a large salad bowl or jar. If using jar, before you serve it, you put the whole content into a large salad bowl and mix it well, add more cilantro and fresh lime juice.