Bring a medium pot with quinoa, 3 cups water, vegetable base, 1/2 tsp. salt, and 1/4 tsp. pepper to a boil over high heat.

Once boiling, cover, and reduce heat to medium-low. Cook until tender, 15-20 minutes.

Remove from burner. Set aside covered.

While quinoa cooks, continue recipe.

Zest, halve, and juice one lime. Quarter the other lime.

Mince cilantro (no need to stem).

Drain beans in a colander/strainer.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Mince garlic.

Stem poblanos, seed, halve lengthwise, and slice into 1/2” strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

In a mixing bowl, combine lime juice, 2 Tbsp. olive oil, cilantro, 1 tsp. lime zest, garlic, 1/4 tsp. salt, and a pinch of pepper. Set aside.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add poblanos (to taste) to hot pan and stir occasionally until softened, 3-5 minutes.

Add beans, 1/4 cup water, taco seasoning, and a pinch of salt. Bring to a simmer.

Once simmering, stir occasionally until water is evaporated, 3-5 minutes.

Remove from burner.

While bean mixture cooks, continue recipe.

Thinly slice avocado.

Plate dish as pictured on front of card, topping quinoa with bean mixture, avocado, and tomatoes. Garnish with cilantro vinaigrette. Squeeze lime quarters over meal to taste. Bon appétit!