TACO SALAD WITH CHIPOTLE LIME DRESSING RECIPE - (4.3/5)
Provided by Alqualonde
Number Of Ingredients 22
Steps:
- 1. Roast the poblano pepper and char the corn: Place poblano under the broiler for 20 or so minutes, until blistered on all sides (time will vary depending on the heat of your broiler). When it's fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or a towel. Set aside for 15 minutes or so, until it's cool enough to handle. 2. Using your fingers, slide off the skin and remove the stem and seeds. Chop into roughly 1/4 inch pieces and place into a small bowl. 3. Toss corn kernels with a drizzle of olive oil and a pinch of salt. Roast corn kernels under the broiler for 4 to 5 minutes or until they just begin to blacken. Remove from oven, toss with chopped poblano and set aside. 4. In another small bowl, toss together cherry tomatoes, lime juice, scallions and a few pinches of salt. Set aside. 5. In another small bowl, whisk together the dressing: olive oil, lime juice, ancho chili powder, chipotle powder, agave, salt and pepper. (It might taste too tangy/spicy/sweet on its own, but remember that it will get diluted when you mix it with everything else.) Set aside. 6. In a large bowl combine red quinoa, arugula, tofu and cilantro with the dressing. (You might not need all of the dressing; start with half and add more to your liking.) 7. Toss in the charred corn, chopped poblano and pico. Taste and adjust seasonings. 8. Top with sliced avocado and tortilla strips and a squeeze of lime. Serves 2 to 3 as a full meal, 4 to 5 as a side
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