Quinoa Taco Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 cup quinoa1 Tbsp Kirkland Signature Extra Virgin Olive Oil1 red onion, chopped3 cloves garlic, minced1 1/2 tsp cumin2 teaspoons chili powderDash cayenne pepperHalf each red, green and yellow bell peppers, chopped1 15-ounce can black beans, drained3/4 cup diced tomatoes (fresh or canned)2 limes6 to 8 ounces baby spinach1 bunch cilantro1/3 cup cheddar or feta cheese1 avocado, diced
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.
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.
Nutritional Info 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
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