I eat a lot of tacos. Here in Austin, you can’t walk 10 feet without tripping over another taco truck or Mexican restaurant. But my favorite thing is actually the taco in its deconstructed form: the taco salad. You can take this in as many different directions as there are taco fillings, but I especially like this with red quinoa (although if you had non-red quinoa it would taste pretty much the same). The chewy little red kernels sort of take on the essence of taco meat. The rest of the ingredients came together from what I happened to have on hand: half a pint of cherry tomatoes, scallions, a poblano, leftover tortillas, etc. This is a great way to use up leftover veggies, meats, and cheeses that you might already have in your kitchen.
This recipe is featured in the summer issue of Foodiecrush.
