Quinoa Taco Salad
Recipe from: Eat Drink Pretty
Ingredients:
1 cup quinoa, rinsed
1 red pepper, chopped
1 orange/yellow pepper, chopped
Cherry tomatoes, halved
Half a red onion, chopped
Queso fresco (Mexican, crumbly cheese)
Can of black beans, drained
1/4 cup cilantro
1 avocado, sliced
Juice of 1 lime
1 tablespoon cumin
Salsa
Salt and pepper to taste
Preparation
Combine quinoa with 2 cups of water and bring to a boil, reduce to simmer for about 25 minutes, or until the water is absorbed. Remove from heat and pour into a large bowl, set aside to allow to cool.
Once quinoa has cooled add all the vegetables, juice of the lime, cilantro and stir. Divide among plates/bowls and crumble about 1/4 cup of queso fresco on each serving, top with avocado and add salsa. Makes about 4-6 servings.
1 red pepper, chopped
1 orange/yellow pepper, chopped
Cherry tomatoes, halved
Half a red onion, chopped
Queso fresco (Mexican, crumbly cheese)
Can of black beans, drained
1/4 cup cilantro
1 avocado, sliced
Juice of 1 lime
1 tablespoon cumin
Salsa
Salt and pepper to taste
Preparation
Combine quinoa with 2 cups of water and bring to a boil, reduce to simmer for about 25 minutes, or until the water is absorbed. Remove from heat and pour into a large bowl, set aside to allow to cool.
Once quinoa has cooled add all the vegetables, juice of the lime, cilantro and stir. Divide among plates/bowls and crumble about 1/4 cup of queso fresco on each serving, top with avocado and add salsa. Makes about 4-6 servings.
I didn't add the salsa on top of mine (I don't love salsa) but its super tasty without it. Half an avocado and a bunch of crumbly queso fresco and it makes for a light, refreshing meal packed with vegetables and fiber!
No comments:
Post a Comment