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.

Black Eyed Pea Cakes - Southern Living Christmas 2006

2 cans (15.83 oz) black eyed peas rinsed & drained
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 c Japanese Bread Crumbs (panko) divided
1/2 c bottled roasted red peppers, drained and chopped
1/3 c chopped red onion
1/2 c chopped cilantro
3 tbsp all purpose flour
2 minced garlic cloves
Peanut Oil (or other oil) for frying
Cranberry Red Pepper Salsa (see next recipe)

Process 1 1/2 cups of black eyed peas int he food processor until coarsly chopped. Whisk egg, cumin and salt in large bowl. Add chopped peas, whole peas, 3/4 c bread crumbs and next 5 ingredients. Stir well to combine. Place remaining breadcrumbs in a shallow dish. Using a 1/4 c measuring cup, shape pea mixture into a cake and dredge in breadcrumbs. Repeat with remaining mixutre. Place on a baking sheet lined with plastic and cover and chill overnight.

Pour 1 inch of oil into a large skillet and heat to 350. Fry in batches approximately 3 minutes or until golden. Drain and serve immediately.

** This is a new holiday tradition at my house! I love these things! You can also bake them but the outside doesn't get quite as crispy **