![Maple Orzo and Quinoa Salad](https://www.maplefromcanada.com/app/uploads/2024/06/recette-salade-quinoa-orzo-2-1200x900-1-300x230.jpg)
![cb04c6cd-ebab-4504-8b0b-5117c062f3f9](https://www.maplefromcanada.com/app/uploads/2020/08/cb04c6cd-ebab-4504-8b0b-5117c062f3f9-600x450.jpg)
Portions:
4
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1/4 tsp cumin seeds
- Salt and ground pepper
- 4 portobello mushrooms, sliced
- 1/2 tsp ground chipotle
- 1/3 cup pure maple syrup from Canada
- 12 small corn tortillas
- 4 oz gouda, sliced
- 1 lettuce, sliced thinly
- 1 small red cabbage, sliced thinly
- 1 tomato, diced
- 1/3 cup fresh cilantro, chopped coarsely
- 1/2 cup sour cream
Method
- Warm the oil in a large pan over medium-low heat. Add the garlic and cumin seeds and allow to infuse 5 minutes. Season with salt and pepper.
- Raise heat to medium-high. Once the pan is good and hot, add the mushrooms and brown them, stirring infrequently. Allow any surplus liquid to evaporate. Sprinkle with chipotle powder.
- Pour the pure maple syrup into the pan and cook 2 – 3 minutes.
- Warm tortillas in a pan.
- Dress with gouda, then portobellos, lettuce, red cabbage, diced tomato, cilantro, and sour cream. Fold and enjoy!