Start this recipe by mixing together the hot water, quinoa and taco seasoning in a saucepan and cook for 10-15 minutes or according to the package instructions, then allow to cool. Meanwhile, make the salad filling by mixing together the beans, olives, tomatoes, avocado in a bowl. Stir in the oil, balsamic vinegar and lime juice. Divide the cooked quinoa amongst 2 serving bowl and toss in a few salad leaves. Spoon over the salad filling and sprinkle over the shredded Parmesan cheese. Finish off with a large dollop of sour cream in the middle of the salad before serving

Serves 2

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