Here I am, post #75 and I have finally cooked the recipe that’s on the cover of the book! It may have taken a while but the wait has been worth it. I mean, it’s not like I’ve been making other delicious recipes in the meantime 😛

I love tacos and putting all those yummy ingredients into a salad is a great way to make a lighter meal. Let’s begin with the actual salad base. It’s supposed to be a mix of romaine and arugula but I subbed spinach for the latter for a milder blend of greens. I just roughly chopped a couple big handfuls of spinach so the pieces would be approximately the same size as the romaine. Those greens were tossed with a yummy avocado-lime dressing that was a little tart, a little spicy (from jalapeno) and all around delicious. It was almost like a thin guacamole dressing, which I have no problem with.

The bean and quinoa mixtures brings lots of protein and fibre to this recipe. Quinoa is actually a complete protein which means it contains all the essential amino acids that your body needs. If you’re a vegetarian or vegan looking for good protein sources, definitely try to eat more quinoa. Not only is it super good for you, it tastes really good. There’s lots of garlic and chili powder added for some classic mexican flavours.

Salad and taco filling would be great on its own but I’m a sucker for garnishes. I have the radishes, tomato and feta cheese. They just add a little more crunch, colour and flavour, in respective order. This recipe is supposed to have crispy tortilla strips as well but I totally forgot to make them. They would have been delicious. I don’t think I missed out too much because this was still a really good dinner. I will for sure make the quinoa/bean mixture again, even just to serve as a side dish.