Taco Parfaits with Quinoa and Fresh Toppings
Ingredients
Quinoa
- 1 clove of minced garlic
- 1/2 cup of chopped mushrooms
- 1 cup of cooked red quinoa
- 1/2 tsp of pink himalayan salt
- 1/2 tsp of paprika
- 1/4 tsp of coriander
- 1/4 tsp of oregano
- 1/4 tsp of black pepper
- 1/4 tsp of crushed red pepper flakes
Beans
- 1 cup of soaked black beans
- 3/4 tsp of chili powder
- 1/4 tsp of onion powder
- 1/4 tsp of garlic powder
- 1/4 tsp of pink himalayan salt
- Sprinkle of cayenne (optional)
Toppings
- 1 cup of chopped tomatoes
- 1/2 cup of chopped purple cabbage
- 1 hass avocado
- 1 bunch of sunflower sprouts
Cilantro mayo
- 1 clove of garlic
- 1 tbs of cilantro
- 1 tsp of lime juice
- 1/4 cup of mayo (we used @followyourheart)
Preparation
In a pan on medium heat add garlic along with a small drizzle of olive oil. Stir until fragrant
Add remaining ingredients and stir well until all components are well combined. Once finished pour quinoa into bottom of glassware of choice.
In the same pan just used add all ingredients for beans. Stir until all components are well combined and place into glassware when finished.
Next add chopped tomatoes into glassware (we added sliced seranno peppers for an extra kick) followed by purple cabbage, sprouts, and avocado.
For sauce add cilantro, garlic, and lime into a pestle and mortar grinder. Grind until paste like texture forms then add mayo and stir until ingredients are combined. Top off with sauce and enjoy