Gluten-Free, Dairy-Free, Serves 4
- 1 Tbsp Olive Oil
- 2 cloves garlic minced
- 1 small white onion minced
- 2 Tbsp tomato paste
- 1 1/2 tsp chili powder
- 2 cups vegetable stock
- 1 cup dry quinoa
- 2 tsp ground cumin
- 14-ounce can black beans drained and rinsed
- 2 tsp smoked paprika
- 1 lime juiced
- 4 gluten-free tortillas
- 2 tomatoes diced
- 3 eggs scrambled
- Freshly chopped cilantro
Dressing:
- 1 cup raw cashews soaked
- 1/2 lemon juiced
- 1 clove garlic minced
- 3/4 cup water
- 1 cup cilantro chopped
- 2 Tbsp lime juice
- 1 small jalapeno minced
Directions:
Cook the quinoa in a pot by heating the stock to a boil and adding the quinoa. Reduce the heat to a simmer and cook until tender. Saute garlic and onion in oil for 2-3 minutes. Add in seasoning and tomato paste allowing to cook for 1-2 minutes more. Mix the quinoa and black beans into the onion mixture and cook for an additional 2-3 minutes. Scramble the eggs. To make the dressing, combine all the ingredients into a blender and mix until well combined. Can be stored in the fridge for up to 1 week in an air-tight container. To assemble start with eggs, then quinoa, tomato, cilantro, and top with dressing.