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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 468.1
  • Total Fat: 16.8 g
  • Cholesterol: 11.0 mg
  • Sodium: 570.3 mg
  • Total Carbs: 71.1 g
  • Dietary Fiber: 15.9 g
  • Protein: 17.7 g

View full nutritional breakdown of Quinoa Taco Salad calories by ingredient
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Quinoa Taco Salad

Submitted by: ROOBYBEGONIA

Introduction

Katie Goodman, www.goodlifeeats.com, featured in April 2010 issue of The Costco Connection Katie Goodman, www.goodlifeeats.com, featured in April 2010 issue of The Costco Connection
Number of Servings: 4

Ingredients

    1 cup quinoa
    1 Tbsp Kirkland Signature Extra Virgin Olive Oil
    1 red onion, chopped
    3 cloves garlic, minced
    1 1/2 tsp cumin
    2 teaspoons chili powder
    Dash cayenne pepper
    Half each red, green and yellow bell peppers, chopped
    1 15-ounce can black beans, drained
    3/4 cup diced tomatoes (fresh or canned)
    2 limes
    6 to 8 ounces baby spinach
    1 bunch cilantro
    1/3 cup cheddar or feta cheese
    1 avocado, diced

Directions

Cook the quinoa according to package instructions.

Heat olive oil in a saute pan 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; 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. 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.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ROOBYBEGONIA.






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