Serves 3, more or less


1/2 cup quinoa

1/2 cup red quinoa (if you don't have any, just use 1 cup regular quinoa in total)

2 cups water

a few pinches salt

Corn and Avocado Salsa:

1 cup thawed, frozen sweet corn kernels, drained

2 medium ripe tomatoes, chopped

1/2 cup chopped red onion

1 medium green pepper, trimmed and chopped

1-2 tablespoons chopped jalapeño peppers (can be pickled)

1 large ripe avocado, peeled and diced

1 tablespoon minced cilantro (or 1 teaspoon dried)

1 tablespoon lime juice

1 teaspoon ground cumin

1/2 teaspoon hot sauce

1/2 teaspoon salt

Spicy Soy Curls:

3 cups reconstituted Soy Curls (3 ounces dry) (see )

about 1 tablespoon Bryanna's Taco Paste (recipe below)

a few sprays of oil

Garnish: Tofu Sour Cream (recipe here

or use a commercial version)

Mix the 2 types of quinoa together in a medium pot with the water and salt.  Bring to a boil, then cover and turn down to a low simmer.  Simmer for 20 minutes; turn the heat off and let stand about 5 minutes.

To make the Salsa, mix all of the ingredients together in a medium bowl.  Refrigerate until serving time.

In a medium bowl, mix together the reconstituted Soy Curls with the Taco Paste, rubbing it into the Soy Curls with your fingers until evenly distributed.  Heat a large nonstick skillet and spray it with a few squirts of oil.  Add the Soy Curls and stir-fry for a few minutes just to heat and slightly brown.

Place a scoop of quinoa in each serving bowl, top with 1/3 of the Soy Curls and add a pile of the Salsa alongside.  Drizzle Tofu Sour Cream over the Soy Curls and serve!


Mix in a food processor until smooth:

1/2 cup good-quality chile powder

7 tablespoons red wine vinegar

2 tablespoons dried red chile pepper flakes

4 vegetarian broth cubes, crumbled (or enough for 4 cups liquid), or 4 teaspoons veggie broth powder or paste

1 tablespoon olive or Chinese sesame oil,

1 tablespoon flour (or 2 teaspoons rice flour)

1 tablespoon Marmite (or other yeast extract)

1 tablespoon water

1/2 tablespoon salt

6 cloves garlic, peeled

1/2 teaspoon EACH dried oregano and ground cumin


Store in a tightly-covered jar in the refrigerator.