Quinoa Taco Salad Bowl
Ingredients
The filling
-
1
medium
onion, chopped
-
3
cloves
garlic, minced
-
2
teaspoons
taco seasoning
-
½ - 1
each
chipotle chili pepper in adobo sauce, chopped fine
-
½
cup
quinoa, rinsed
-
1
cup
vegetable broth
-
1
each
lime, juiced
-
1 ½
cups
cooked pinto beans
-
1 ½
cups
frozen corn, thawed
-
¼
cup
chopped cilantro
The toppings
-
6
cups
romaine lettuce
-
½
cup
grated cheddar cheese or Daiya
-
1
each
avocado, sliced
-
1
cup
salsa
-
to taste
tortilla chips or tortilla bowl
-
to taste
sour cream or Greek yogurt
Instructions
- Spray a skillet with olive oil spray and cook the chopped onion until tender.
- Add garlic, taco seasoning, chipotle chili, and quinoa, cooking for 2 minutes while stirring frequently.
- Pour in vegetable broth, bring to a simmer, then reduce to low and cook for 30 to 35 minutes.
- Stir in lime juice, pinto beans, corn, and cilantro, cover, and let sit off the heat for 5 minutes.
- Fluff the mixture and fill bowls with romaine lettuce.
- Top with the quinoa mixture, cheese, avocado, and salsa.
- Serve with tortilla chips and sour cream or Greek yogurt.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
14g
Total carbohydrates
47g
Total protein
15g
Sodium
798mg
Cholesterol
14mg
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