Quinoa Taco Salad

I found this recipe on a blog from an old friend: Eat Drink Pretty. It's delicious as it looks. There wasn't much I had to change to make it gluten and dairy free.

Ingredients

1 cup quinoa, rinsed
1 red pepper, chopped
1 orange/yellow pepper, chopped
Cherry tomatoes, halved
Half a red onion, chopped
Can of black beans, drained
1/4 cup cilantro
1 avocado, chunked
Juice of 1 lime
1 tablespoon cumin
Salsa
Optional - Queso fresco for those that can eat dairy or any DF crumby cheese

Directions

Prepare 1 cup of quinoa as instructed on the package.

Pour the lime juice into a large bowl and mix in the cumin. Add the avocados and toss to coat. Stir in the peppers, onion, tomatoes, and black beans.

Spoon desired amount on quinoa onto a plate and top with the vegetables mix. Top with cilantro, cheese and salsa. Makes about 4-6 a servings.

Note: Quinoa can be served hot or cold with this dish. The first night I ate it hot and the second day I took it as a cold salad for lunch. Both were great!

Dairy Free Fruit Dip

Creamy, sweet, cool, and super easy. This dairy free dip is a must try for your next summer BBQ.

Ingredients

1 8 ounce package of Toffuti cream cheese, softened
1 7 ounce jar of marshmallow cream
1 teaspoon of vanilla
1 tablespoon of lemon juice

Directions

Using an electric mixer, blend together the cream cheese and marshmallow cream.  Once blended and smooth, add in the vanilla and lemon juice.