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 sour cream by mixing together the fresh cream and juice. Place in the fridge and allow to thicken. Next, cut the tortilla up into 8 and place on a baking tray. Bake in the oven at 200`c for 3-4 minutes or until crispy. To make the taco salad mixing together the beans, olives, tomatoes and 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 and arrange the tortilla chips around the edge before serving.

Serves 2

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