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Quinoa Taco Salad Bowl

kept bylaerkin

Olive oil spray
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons taco seasoning
½ - 1 chipotle chili pepper in adobo sauce, chopped fine
½ cup quinoa, rinsed
1 cup vegetable broth
1 lime, juiced
2 cups cooked pinto beans (about 1 can)
1 ½ cups frozen corn, thawed
¼ cup chopped cilantro
6 cups romaine lettuce
½ cup grated Cheddar of Daiya
1 avocado, sliced
1 cup salsa
For serving: tortilla chips OR tortilla bowl, sour cream/Greek Yogurt



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