Quinoa Taco Salad
Ingredients
- 1 cup Quinoa ⓘ
- 1 whole Red Onion, Chopped
- 3 cloves Garlic, Minced ⓘ
- 1/2 cups Red Bell Pepper, chopped ⓘ
- 1/2 cups Yellow Bell Pepper, Chopped ⓘ
- 1/2 cups Green Bell Pepper, Chopped ⓘ
- 1- 1/2 teaspoon Cumin ⓘ
- 1/2 teaspoons Oregano ⓘ
- 1 teaspoon Chili Powder, Or More Depending On Heat Preference ⓘ
- 1 dash Cayenne Pepper ⓘ
- 15 ounces, weight Black Beans, Drained And Rinsed ⓘ
- 3/4 cups Diced Tomatoes, Fresh Or Canned
- 2 whole Limes, Divided ⓘ
- Salt And Pepper, to taste ⓘ
- 8 ounces, weight Baby Spinach ⓘ
- 1 cup Cilantro ⓘ
- 13 cups Cheddar Or Feta Cheese ⓘ
- 1 whole Avocado, diced ⓘ
Instructions
- 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 for an additional 2 minutes.
- Remove from heat.
- Stir in the black beans, tomatoes, and the juice of 1 lime.
- Stir in the 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.
Nutrition & Diet Analysis (per serving)
677
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).