Mexican quinoa and pinto bean salad

Bean salad, can be eaten alone or in a lettuce boat, on top of a bed of greens, topped with an egg or Greek yogurt crema!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Press tofu, tear into pieces close to Pinto beans size. Pan fry in Avocado oil with taco seasoning. Remove tofu from pan, add onion and bell pepper. Sautée until soft, add garlic. Sautéed 1-2 more minutes Add quinoa and veg stock, bring to boil. Cover and lower heat to simmer 15 mins. After quinoa is cooked, stir in cilantro, lime, Pinto beans and tofu. Serve topped with feta and tomato.