Quinoa Taco Salad
Ingredients...
1 cup quinoa
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 teaspoons cumin
1/2 teaspoon oregano
1-2 teaspoons chili powder
1 15 ounce can black beans, drained and rinsed
2 plum tomatoes, diced
2 limes
salt and pepper, to taste
6-8 ounces baby spinach (the more the better in my book - love spinach)
1 bunch cilantro
1/3 cup cheddar cheese or feta cheese (I used cheddar)
1 avocado, sliced
Optional: If you would like to add meat to this dish, add 1/2 pound cooked ground turkey
Directions...
1. Cook the quinoa according to package directions (usually 1 cup quinoa with 2 cups liquid, bring to boil. Cover and simmer for 15 minutes)
2. While quinoa is cooking, swirl a bit of olive oil in a saute pan. heat over medium high heat. Add onion and saute for 3-5 minutes or until translucent and tender. Add garlic, cumin, oregano, chili powder, and peppers, and saute an additional 2-3 minutes.
3. Remove from heat. Stir in black beans, tomatoes, and juice of 1 lime. Mix together.
4. Add quinoa, mix and season with salt and pepper
Note: if you are adding cooked ground turkey you would add this in the same time you add the quinoa.
5. Chill quinoa salad mixture in refrigerator.
6. While mixture is chilling, cut baby spinach into strips like you would for tacos. Remove about 1 cup cilantro leaves from the bunch, rinse and pat dry. Toss cilantro with spinach strips.
7. Divide spinach mixture onto plates and top with chilled quinoa salad mixture.
8. Top each salad with desired cheese and diced avocado. Cut the remaining lime into slices and garnish plates.
Yields 4 servings.
Yes, this recipe tastes as good as it sounds and looks!! What is also so wonderful about this particular salad is that it is great for a lunch or dinner. I also love that it is a cold dish because that means you can take it on the go with you.
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