QUINOA TACO SALAD
Shared from Katie Goodman on Good Life Eats: http://www.goodlifeeats.com/
- 1 cup quinoa
- 1 red onion, chopped
- 3 cloves garlic, minced
- half a red bell pepper, chopped
- half a green bell pepper, chopped
- half a yellow bell pepper, chopped
- 1 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1-2 teaspoons chili powder, depending heat preferences
- dash cayenne pepper
- 1 -15 ounce can black beans, drained
- 3/4 cup diced tomatoes (fresh or canned)
- 2 limes
- salt and pepper, to taste
- 6-8 ounces baby spinach
- 1 bunch cilantro
- 1/3 cup cheddar or feta cheese
- 1 avocado, diced
Cook the quinoa according to package instructions.
Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute an additional 2 minutes.
Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.
Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.
Strive to be healthy!
Jul 31, 2012 @ 14:25:05
I can’t believe I am just now finding out about your blog! I am excited to read it. 🙂 This looks like an awesome recipe. May just have to try it.
Jul 31, 2012 @ 14:28:47
Glad you found me… thanks for reading. I just started adding recipes with this tasty Quinoa, but plan to add more in the next week or so. You gave me inspiration for several of my postings after I read your information about essential oils. Again, thanks for checking it out.