Quinoa Taco Salad

1 cup dry Quinoa
2 cups Veggie Stock

Add Quinoa and Veggie Stock to a Rice Cooker and cook.

To the cooked and fluffed (with a fork) Quinoa add:

1 tsp sea salt
1/2 tsp cumin
1/4 tsp crushed red pepper (to taste)
1 diced anaheim pepper (seeded and membranes removed)
1/2 onion diced
Pepper to taste
1/4 c of chopped cilantro
1/4 to 1/2 c of Salsa Verde
3 roma tomatoes diced

Add above ingredients and combine. Top with a bit avocado.

Serves 3 well. Share & Enjoy!
This is my take on a GFCF recipe I found on Gluten Free Goddess.

Tomatillo Enchilada Casserole

2 onions sliced
2 large green peppers sliced
2 jalapenos, cleaned and diced finely
1 anaheim pepper, cleaned and diced finely
1 tsp garlic
1/2 bunch chopped cilantro
2 cups of Salsa Verde (recipe listed on the site)
6 corn tortillas
1/4 c shredded Diaya Vegan Cheese (Mozz Style)


Add the onions, green peppers, jalapenos, anaheim and garlic to a pan over medium heat. Start the saute and then add the Salsa Verde. Cook on low, stiring occasionally for about 25 minutes. Add the chopped cilantro and stir. Add some of the mixture to the bottom of the casserole dish and then layer with torn tortillas. Then add another layer of the veggie mixture. Add Daiya Vegan Cheese to the top and bake for 30 minutes on 350 until bubbly.