Shopping List
- 2.5002 ½ Tbsp. all-purpose flour
- 0.333⅓ cup water
- 0.500½ tsp. ground cumin
- 0.500½ tsp. salt
- 0.500½ tsp. freshly ground black pepper
- 0.333⅓ cup quinoa
- 0.333⅓ cup poppy seeds
- 0.333⅓ cup sesame seeds
- 0.000 All-purpose flour, for dusting
- 1.0001 ripe, firm, Fresh California Avocado, seeded, peeled and cut into 1-inch slices
- 0.000 Salt, to taste
- 0.000 Vegetable oil, for frying
- 8.0008 (4-inch) corn tortillas, warmed
- 4.0004 romaine lettuce leaves, torn in half
- 1.0001 cup Corn Relish (see make-ahead recipe below)
- 8.0008 cilantro sprigs, for garnish
- 0.000
Corn Relish
- 4.0004 Tbsp. extra virgin olive oil
- 2.0002 cup fresh corn kernels
- 0.000 Sea salt and freshly ground black pepper, to taste
- 1.0001 red bell pepper, cored, seeded and cut into 1/4-inch dice
- 3.0003 green onions, white and light green parts only, thinly sliced
- 1.0001 canned chipotle chile, seeded, if desired, and minced
- 0.500½ bunch cilantro, chopped
- 3.0003 Tbsp. red wine vinegar