For anyone who isn't familiar, Love and Lemons is a blog that was started in 2011 by Jeanine Donofrio and her husband Jack in Austin, TX. Awarded the blog Best Cooking Blog of 2014, for reasons you'll understand immediately when you visit their website, you'll find a gorgeous visual source for recipes with a healthy, seasonal and vegetarian bent. Their first book, appropriately titled, 'Love & Lemons' has the same impact as their site but is even more divine since you can enjoy it offline. Divided into chapters by vegetable, this book is chock full of soon-to-be everyday favorites for you and your family.
Grilled Pepper and Quinoa Taco Salad
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
- 2 corn tortillas, sliced into thin strips
- Extra-virgin olive oil, for drizzling
- 4 small Anaheim peppers or 2 bell peppers (about 12 ounces/340 g)
- 1 cup (250 mL) cooked quinoa (page xxx)
- 1½ cups (375 mL) cooked black beans, drained and rinsed
- 2 radishes, thinly sliced
- 1 cup (250 mL) halved cherry tomatoes
- ¼ cup (60 mL) pepitas
- 1 avocado, pitted and diced
- Lime slices for serving
- 1 jalapeño, sliced (optional)
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1 tablespoon (15 mL) fresh lime juice
- ¼ teaspoon (1 mL) maple syrup or honey
- ½ teaspoon (2 mL) cumin
- ½ teaspoon (2 mL) coriander
- 1 teaspoon (5 mL) chili powder
- Sea salt and freshly ground black pepper
- chili-spiced yogurt
- 1. Preheat the oven to 350 °F (180 °C).
- 2. Line a baking sheet with parchment paper. Add the tortilla strips to the baking sheet and toss with a drizzle of olive oil and a pinch of salt. Bake for 10 minutes, or until crispy. Remove from the oven and set aside.
- 3. Heat a grill or grill pan to medium-high heat. Place the peppers whole on the hot, dry grill or grill pan, and use tongs to rotate them every few minutes until each side is lightly blackened, about 10 to 12 minutes depending on the size of your peppers. Remove the peppers from the heat and let cool for several minutes. Slice off the stems and remove any loose blistered skin. Cut the peppers in half vertically, remove the seeds, and slice in ¼-inch (0.5-cm) strips.
- 4. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, maple syrup, cumin, coriander, chili powder, and a pinch of salt and pepper.
- 5. Assemble the salad: In a large bowl, combine the peppers with the quinoa, black beans, radishes, cherry tomatoes, pepitas, and jalapeño, if using. Pour the dressing over the salad. Gently mix in the avocado and top with the baked tortilla strips. Season with more salt, pepper, and lime juice to taste.
- 6. Serve with the chili-spiced yogurt and the lime slices.
Excerpted from "Love & Lemons Cookbook" by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Available at Amazon.