Quinoa Taco Salad Recipe
INGREDIENTS
1 cup Quinoa
1 whole Red Onion, Chopped
3 cloves Garlic, Minced
1/2 cup Red Bell Pepper, chopped
1/2 cup Yellow Bell Pepper, chopped
1/2 cup Green Bell Pepper, chopped
1 1/2 t. Cumin
1/2 t. Oregano
1 t. Chili Powder, or more depending on heat preference
1 dash Cayenne Pepper
15 oz. Black Beans, drained and rinsed
3/4 cups Diced Tomatoes, fresh or canned
2 whole Limes, divided
Salt and Pepper, to taste
8 oz. Baby Spinach
1 cup Cilantro
1/3 cups Cheddar Cheese
1 whole Avocado, diced
DIRECTIONS
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.
bon appétit
