Quinoa Taco Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- sea salt
- extra virgin olive oil
- 1 small yellow bell pepper cored, seeded, diced fine
- 1 cup roasted corn kernels (i used frozen, roasted on a cookie sheet for 6-7 minutes, then
- 1 large avocado pitted, peeled, diced
- 1 cup quinoa cooked in twice the water
- 2 lemons or limes
- 3 tablespoon fresh chopped cilantro or parsley
- 1 cup black beans drained and chilled
- 1 cup red or yellow tomatoes cherry or grape
- Carbohydrate 63.8366502637494 g
- Cholesterol 0 mg
- Fat 13.077935353791 g
- Fiber 13.3308457175473 g
- Protein 15.445470711265 g
- Saturated Fat 1.82303753541934 g
- Serving Size 1 1 Serving (245g)
- Sodium 284.937107940478 mg
- Sugar 50.5058045462021 g
- Trans Fat 0.940335363694592 g
- Calories 419 calories
Quinoa Instructions: Fluff the cooked quinoa with a fork. Scoop into a bowl and allow the cooked quinoa to cool while you assemble and prepare your taco salad ingredients: Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste. Add in the fresh chopped cilantro, diced yellow pepper, black beans, sliced tomatoes and roasted corn kernels. Stir lightly to distribute. Taste test and adjust seasoning. Line salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges. Serve with an extra lime wedge. Serves 4. More Options: Sprinkle with the cheese of your choice. Serve with your favorite salsa on the side.
