Quinoa Taco Salad
Ingredients
- 3/4 cup cooked quinoa
- 1/3 cup black beans
- 1/4 cup fire roasted corn
- 1/2 cup spinach
- 1/4 cup tomato
- 1/4 cup salsa
- 1-2 tsp taco seasoning
- 1/2 lime
- fresh black pepper
- corn tortilla optional
Instructions
- In a medium pot, bring 1/4 cup of dry quinoa and 1/2 to 2/3 cup water to a boil. Cover and reduce heat to low. Cook for 20 minutes, turn off heat and let stand for 5 to 10 minutes.
- Meanwhile, place corn tortilla in 400 degree oven and heat until crispy, but not burnt. Break tortilla into chips with your hand or a knife.
- Add fresh lime juice, black pepper, and taco seasoning to quinoa and mix until well coated.
- Layer spinach, quinoa, beans, corn, tomatoes, and top with salsa. Use tortilla chips to scoop with or sprinkle on top of your taco salad.
Notes
Plan Ahead – Prepare quinoa and chop veggies the day before.
Extra Calories – Add 1/2 an avocado.
Extra Calories – Add 1/2 an avocado.
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