Quinoa, Avocado, and Sweet Potato Timbale | VegNews

Ingredients

• 1 cup quinoa, cooked in vegetable stock and cooled to room temperature
• 1/2 jalapeño, minced
• 1/4 cup plus 1 tablespoon fresh cilantro, minced and divided
• 1 sweet potato, peeled and cut into 1/4-inch dice
• 4 tablespoons plus 3 teaspoons extra-virgin olive oil, divided
• Sea salt and freshly ground black pepper
• Canola Oil
• 2 corn tortillas, cut into 1/4-inch strips
• 1 teaspoon Cajun seasoning
• Juice of one lime
• 2 tomatillos in olive oil, skins removed
• 1 tablespoon rice vinegar
• 1 teaspoon light agave nectar
• 2 avocados, diced
• Microgreens
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