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
- 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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