Mexican - Quinoa Bowls 

I can't decide to call this a salad or a main dish!

Quinoa Taco Bowls:
Cook quinoa:
1 c. dried quinoa
2 c. water
1/2 t salt

Creamy Avacado Dressing:
Blend avacado, macerated onion, garlic, neutral oil, and the salty brine from my lacto-fermented pickles. Be sure not to get it too salty - add the salty liquid last just to taste and proper consistency.

Layer any atop the quinoa:
black beans
chicken or beef taco meat
shredded cheese
chopped lettuce
sliced black olives
sour cream

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