Quinoa Taco Salad
Ingredients
The salad base
-
1
tablespoon
olive oil
-
1
medium
bell pepper, diced
-
½
medium
red onion, diced
-
2
cups
dry quinoa, rinsed
-
1
tablespoon
nutritional yeast
-
2
teaspoons
cumin
-
1
teaspoon
chili powder
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
salt
-
¼
teaspoon
turmeric
-
1
can (15 oz)
fire roasted diced tomatoes with juices
-
2 ¾
cups
vegetable broth
-
1
can (15 oz)
black beans
-
¼
cup
chopped cilantro
-
1
each
lime, juiced and zested
Toppings
-
1
ear
sweet corn
-
to taste
salsa
-
to taste
avocado
-
to taste
pumpkin seeds
-
to serve
romaine lettuce
Instructions
- Heat olive oil in a medium pot over medium-high heat and sauté the diced bell pepper and onion until golden.
- Add dry quinoa and toast for about 2 minutes, stirring frequently.
- Stir in the nutritional yeast, cumin, chili powder, garlic powder, onion powder, salt, and turmeric, and toast for another 30 seconds.
- Add the fire-roasted tomatoes, vegetable broth, and drained black beans, then bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer until all liquid is absorbed, about 15-20 minutes.
- Fluff the quinoa with a fork and mix in the chopped cilantro and lime juice and zest.
- Serve over romaine lettuce and top with sweet corn, avocado, salsa, and pumpkin seeds.
Nutrition Facts (estimated)
Servings
5
Calories
472
Total fat
8g
Total carbohydrates
81g
Total protein
21g
Sodium
380mg
Cholesterol
0mg
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