Ingredients

• 1 onion, chopped
• 1 cup Quinoa, rinsed
• 1 ½ teaspoons minced garlic
• ½ cup tomato paste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 Pinch ground Chipotle Chili Powder or cayenne
• 1 ¼ cups vegetable broth
• 1 cup frozen organic corn, thawed
• 1 ½ cups cooked pinto beans (or one can drained and rinsed)
• 1/3 cup cilantro, chopped fine
• 1 jalapeno, seeded and diced
• 5 ounces romaine lettuce, shredded (about 1 romaine heart)
• 1 tomato, seeded and diced
• 1 lime, juiced
• ½ cup Daiya cheddar or Monterrey jack cheese
• 6 tablespoons non-dairy sour cream
• 4 corn tortillas
• Optional: diced avocado, salsa

Instructions

1. Preheat oven to 375 degrees.
2. Spray a medium saucepan with olive oil.
3. Add chopped onion and cook for 5 minutes.
4. Add rinsed quinoa and garlic and cook for two more minutes, stirring often.
5. Add tomato paste and toss to coat.
6. Sprinkle with onion powder, garlic powder, paprika, cumin, chili powder and chipotle chili powder (or cayenne).
7. Add vegetable broth and bring to a simmer.
8. Reduce to low and cover.
9. Cook for 30 minutes.
10. Add corn and pinto beans and cook covered for five more minutes.
11. Stir in cilantro and jalapeno.
12. Salt and pepper to taste.
13. Remove from heat and allow to sit covered for five more minutes.
14. Meanwhile, cut corn tortillas into small strips. Place on a cookie sheet and bake for 10 to 12 minutes, rotating to avoid burning.
15. In a medium bowl toss romaine and chopped tomato with lime juice.
16. Salt and pepper to taste.
17. Place romaine in serving bowls.
18. Top with warm quinoa mixture and sprinkle with cheese.
19. Top with sour cream (optional) and tortilla strips and serve.
20. (You can add avocado and salsa if desired.)

Notes