Ingredients

• Ingredients Scale 1x2x3x Quinoa or 1 batch Cilantro Lime Rice 1 cup dry quinoa 1 3/4 cups water + 2 tablespoons 1/2 teaspoon garlic powder 1/2 teaspoon onion powder mineral salt, to taste 1/2 teaspoon red pepper flakes Kale 1/2 bunch kale, center stem removed and julienned 1 – 2 limes Chipotle Tahini Sauce 3 tablespoons tahini 2 – 3 tablespoons water, plus more as needed juice of 1/2 lime 1/8 – 1/4 teaspoon chipotle powder dash garlic + onion powder pinch of salt To serve 1 can (15 oz.) black beans or 1 1/2 cups Instant Pot Black Beans 1 batch Pico de Gallo 1 avocado, sliced cilantro, chopped lime wedges

Preparation

• Instructions Quinoa: In a medium pot, add quinoa, water, garlic & onion powder,, red pepper flakes, and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 minutes, fluff with fork. You will most likely have a bit of leftovers. Kale: Rinse kale, remove the hard center stem and julienne. Either right on the cutting board or in a large bowl, squeeze the juice of 1 – 2 limes over top and mix to coat (this will help soften the kale), set aside to let the kale marinate. Chipotle dressing: Place all ingredients in a small bowl and mix well. Taste for flavor adjusting as needed. To thicken add a tad more tahini, to thin add more water. Set aside, the flavors will develop over a few minutes. Beans: To heat or not to heat is up to you (I typically don’t). If heating, place beans with juices in small pan and heat over medium until warm. If not heating, drain and rinse beans well. To serve: In serving bowl, place about 3/4 – 1 cup cooked quinoa, 1/3 of the beans, 1/3 of the kale. Top with pico de gallo, avocado and chipotle tahini sauce. Add a few smashed tortilla chips or pepitas (pumpkin seeds) sprinkled over top for a crunchy addition. Mix it all together and enjoy! Serves 3 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.