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Quinoa Taco Salad

source: www.goodlifeeats.com


1 cup quinoa
1 red onion, chopped
3 cloves garlic, minced
half a red bell pepper, chopped
half a green bell pepper, chopped
half a yellow bell pepper, chopped
1 1/2 teaspoon cumin
1/2 teaspoon oregano
1-2 teaspoons chili powder, depending heat preferences
dash cayenne pepper
1 -15 ounce can black beans, drained
3/4 cup diced tomatoes (fresh or canned)
2 limes
salt and pepper, to taste
6-8 ounces baby spinach
1 bunch cilantro
1/3 cup cheddar or feta cheese
1 avocado, diced


1. Cook the quinoa according to package instructions.

2. 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 an additional 2 minutes.

3. 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.

4. 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.

Click here to see the full recipe from www.goodlifeeats.com! >>

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