Avocado jazzes up any dish and I’ve never once regretted putting a few slices on my food.
When in doubt, add the avocado!
With that being said, we all have our favorite ways to eat avocado:
All delicious options but I am constantly trying to think outside of the box for how I can make foods different. I like trying new dishes so I’m excited when I can find a use for an ingredient, like avocado, that wows my taste buds.
I’ve whisked up an avocado with lemon juice and water to make a salad dressing before, and that’s pretty good, but the addition of miso is next level unami. I could eat miso on its own (I totally scoop a bit out of the tub with my finger each time I open the container. Anyone else?). I could also eat avocado on its own (perhaps with a dash of salt). Put these two powerhouse ingredients together and you’ve got something amazing!
Also, the instructions on Sarah’s recipe left me a little unsure about serving size but my recipe, as written, makes a good-sized dinner for one. The plant-based dish is light but satiating thanks to beans and the delicious avocado miso sauce. Speaking of which, the sauce is generous enough to coat the noodles as well as any add-ins you may choose. I felt like the dish was filling on its own but feel free to add extra protein or veggies, if desired.
When I was in high school, the cafeteria used to serve junk like pizza, spaghetti and meatballs, or hot dogs. I like a slice of pizza once in a while but what I love is food that makes me feel good. There was a limited supply of salads because the school must’ve thought no one would want to eat salads. On the contrary, everyone would make a beeline for them right at the start of lunch (teachers included). Every day there was a different lunchtime salad option. Wednesdays used to be Taco Salad day.
My very favorite!
You know the one.
It has a bed of lettuce, ground beef crumbles, tomatoes, black or pinto beans, shredded cheese, crunchy tortilla chips, and salsa. If you order something similar at restaurants, it will probably come with some guacamole, too. It has all of the yummy taco flavors but is totally healthy because there’s some lettuce in there, am I right? Well, today’s quinoa taco meat recipe is inspired by my old favorite salad but completely plant-based.
I use a taco seasoning recipe from My Blessed Life which I then add to cooked quinoa, warmed up in a pan. It provides the Mexican taco flavors but also adds a bit of protein and texture to a salad. My favorite salad is shown in the pictures. I like using the quinoa meat with a romaine lettuce base, cilantro, black beans, tomatoes, avocado, and a red salsa for topping.
It is so simple and find myself making this all too often! Let me know if you give it a try.
An easy-to-make "meat" alternative to add some Mexican flair to any dish. It is the perfect base for beans, vegetables, or any other proteins you would like to add.
½ cup cooked quinoa
1 tsp taco seasoning (see notes)
There is not really a science to making the taco meat. I throw some quinoa into a pan and warm it up with the spices. Half a cup of quinoa to 1 tsp of homemade taco seasoning or store-bought should work, though adjust based on your taste for spice.
Easy Homemade Taco Seasoning via my Blessed Life 1 tsp garlic powder 1 tsp onion powder 1 tsp sea salt 1 tsp ground cumin 1 tsp paprika 1 tsp chili powder Simply, mix all seasoning ingredients together.