Quinoa Taco Salad
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
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 ConnectionNumber of Servings: 4
Ingredients
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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.
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.