Taco Salad

Ingredients

• 1 Tbsp. olive oil
• 4 cloves garlic
• 1.5 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 cup dry quinoa
• 1 cup water
• 1 can (15 oz) black beans
• salt
• pepper
• tortilla chips (optional)
• Greens of choice
• 3 cups arugula
• 1 cup grape tomatoes, halved
• feta cheese
• Avocado (optional)

Dressing

• 1/4 cup lime juice
• 1 Tbsp. olive oil
• 1 Tbsp. water
• 1/2 an avocado
• 1/4 cup cilantro
• 1 small jalapeno, seeded and deribbed
• 1 clove garlic
• 1/4 tsp. salt

Directions

1. In a medium saucepan warm the olive oil over medium heat.
2. Add the garlic, chili powder, and cumin. Cook until fragrant, about 30 seconds.
3. Add the quinoa and water. Stir to combine.
4. Bring the mix to a boil and simmer, covered, for 15-20 minutes, or until the liquid is absorbed.
5. Remove the pot from the heat and let it rest for 5 minutes.
6. Stir in the black beans. Season with salt and pepper to taste.
7. To make the dressing combine all ingredients in a food processor or blender. If it is too thick add a little more water.
8. Assemble the salad ingredients and top with dressing. 
9. Enjoy!