I typically make taco bowls with this Mexican Style Shredded Chicken, and serve it over a bed of
plain quinoa or Spanish Quinoa with black beans, fresh corn on the cob, tomatoes, avocado, onions and cil
quinoa or Spanish
Quinoa with black beans, fresh corn on the cob, tomatoes, avocado, onions and cil
Quinoa with black beans, fresh corn
on the cob, tomatoes, avocado, onions and cilantro.
1 c of
Quinoa Flour (you can use another other type of gluten free flour that you have
on hand) 1 c of Teff flour 3/4 c of sugar 3/4 tsp of baking soda 1/2 tsp of salt 3 tsp of ground cinnamon 4 overripe bananas 1/4 c of Chobani non fat
plain yogurt (you can use 2 % as well) 2 eggs 6 tbl of melted I can't believe it's not butter (or regular butter) 1.5 tsp of vanilla extract Optional: Top the bread with your favorite nut (I used about 1/3 c)