Taco vegetariano de quinoa al estilo Tex-Mex
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Ingredientes
- Sandridge Texmex Quinoa Salad
- Corn Tortilla
- Cotija Cheese
- Avocado
- Mexican Crema
- Pico De Gallo
- 5 ea Tomato, diced
- 1 ea White Onion, diced
- 1 bunch Cilantro, chopped fresh
- 1 ea Jalapeno, diced fresh
- 1 ea Lemon Juice, fresh squeezed
- 1 Lime Juice, fresh squeezed
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper, to taste
Preparación de la receta
- Prepare the pico by combining the diced ingredients, season well and set aside.
- To prepare, mix the quinoa with the tex mex beans as directed for the salad. Warm up to 165°F (73°C) and hold.
- Warm the corn tortillas and fill with 4oz of quinoa salad. Top with Pico, cotija, avocado, and a drizzle of Mexican crema. Serve with lime wedges and fresh cilantro to garnish.
