I'm so smitten with this breakfast, I'm not sure where to begin. Let me first start by saying it's one of those quick skillet meals that comes together in the same amount of time it takes to make oatmeal or a smoothie.
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This quinoa bowl is a deconstructed version of Asian lettuce wraps. You know the wraps where crunchy veggies like shredded carrots and caramelized ground meat are served in a lettuce leaf and drizzled with a tangy soy sauce?
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Today's recipe turns Elote, a popular Mexican street food of grilled corn on the cob slathered in a lime and chili powder-infused creamy spread, into a one-bowl meal. A base of quinoa is topped with an Elote-style grilled corn salad, spiced tempeh crumbles, fresh tomato and avocado, cotija or feta, and a smoky lime dressing.
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Inspired by the Waldorf salad, this Roasted Salmon Salad keeps the freshness and crunch with grapes and celery, adds lemon juice and dill for extra zing, and roasted salmon to make it a substantial meal. Serve it over a playful mix of greens, broccoli, avocado and sun-dried tomatoes, and you’ve got a great light dinner or portable lunch!
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