Quinoa Taco Salad
- Number of Servings: 4
Ingredients
1 cup Quinoa1 whole Red Onion, Chopped3 cloves Garlic, Minced½ cups Red Bell Pepper, chopped½ cups Yellow Bell Pepper, Chopped½ cups Green Bell Pepper, Chopped1-½ teaspoon Cumin½ teaspoons Oregano1 teaspoon Chili Powder, Or More Depending On Heat Preference1 dash Cayenne Pepper15 ounces, weight Black Beans, Drained And Rinsed¾ cups Diced Tomatoes, Fresh Or Canned2 whole Limes, DividedSalt And Pepper, to taste8 ounces, weight Baby Spinach1 cup Cilantro⅓ cups Cheddar Or Feta Cheese1 whole Avocado, diced
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.
Number of Servings: 4
Recipe submitted by SparkPeople user BJEMORY.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user BJEMORY.
Nutritional Info Amount Per Serving
- Calories: 434.1
- Total Fat: 13.1 g
- Cholesterol: 10.0 mg
- Sodium: 162.8 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 16.1 g
- Protein: 18.0 g