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Quinoa taco salad from Dinner Illustrated: 175 Meals Ready in 1 Hour or Less (page 46) by America's Test Kitchen Editors

  • avocados
  • canned chipotle chiles in adobo sauce
  • cilantro
  • ground cumin
  • escarole
  • limes
  • tomato paste
  • quinoa
  • cherry tomatoes
  • chicken broth
  • queso fresco
  • canned black beans

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for chicken broth.

  • Tweedles81 on May 18, 2019

    This was okay. It was light which I appreciated, but it wasn’t all that flavorful. For me, the bitterness of the escarole dominated. It was also a decent amount of work (rinsing and drying the quinoa, toasting the quinoa, cooking it, letting it sit in pan, pitting it on sheet to cool). Others may appreciate this recipe more than me, but I likely won’t make this again.

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