Baja Fish Bowls

Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and the spirals burst, about 12 to 15 minutes.

Halve the lemon and cut half into wedges. Add the Vegenaise to a small bowl and add just 1 tbsp lemon juice and a pinch of salt. Stir citrus aioli to combine. Thinly slice the radishes.

Drain the hearts of palm and lay on a cutting board. Using the palm of your hand, press each piece flat. Be gentle so that they remain largely intact (although they will still fry up nicely if they fall apart). In a medium bowl, whisk together the rice flour, cornstarch, just ½ tsp taco seasoning, and ⅓ cup water.

Place a medium skillet over medium-high heat with ½ cup vegetable oil. Dip each heart of palm in the batter and gently lay it into the hot oil. Working in batches, cook until the hearts of palm are crispy, about 3 to 4 minutes per side. Transfer the crispy hearts of palm to a paper towel-lined plate and sprinkle with salt.

Add the almonds and cilantro chutney to the cooked quinoa. Divide cilantro quinoa between plates and top with crispy hearts of palm, sliced radishes, and shredded red cabbage. Sprinkle “fish” with the remaining taco seasoning and drizzle with citrus aioli. Serve with lemon wedges. Enjoy!