I am constantly searching for new healthy recipe’s and when I find them I like to share them. Quinoa is one of my favorites. I hope you enjoy this recipe that I found.
By The Gluten Free Goddess
WebMD Recipe from Foodily.com
My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add ‘em in. You can also add crumbled goat cheese on top, if you desire.
1 cupquinoa, cooked in two cups water
as needed extra virgin olive oil
juice from 2 limes
to taste sea salt
2-3 tablespoonscilantro or parsley, fresh chopped
1 half smallred or purple onion, diced fine
1 smallyellow bell pepper, cored, seeded, diced fine
1 cupcorn kernels, roasted (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large headof crisp romaine lettuce, washed, dried, sliced crosswise
1 largeavocado, pitted, peeled, diced
gluten-free tortilla chips
Cook the quinoa per package instructions. Fluff the cooked quinoa with a fork. Scoop the quinoa into a bowl.
Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season the mixture with sea salt, to taste.
Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
Line four 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.
Add a cup of chilled, drained black beans, if you like your taco salad super hearty.
Add sliced red or yellow cherry or grape tomatoes, if you desire.
Sprinkle with the cheese of your choice.
Serve with your favorite salsa on the side.
Reviewed July 16, 2012
From http://www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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