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Quinoa Taco Salad
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Brief Description
Quinoa based salad with southwest seasonings and vegetables.
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Main Ingredient
quinoa
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Category: Salads
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Cuisine: Southwestern
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: groovybeets.com
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Posted On: Oct 14, 2014
Number of Servings:
Ingredients:
- 1 cups - quinoa
- - extra virgin olive oil as needed
- - juice from 2 medium, juicy limes
- - sea salt to taste
- 2 tablespoons - fresh chopped cilantro or parsley
- 1/2 - small red or purple onion finely diced
- 1 - small yellow bell pepper cored, seeded, finely diced
- 1 cups - roasted corn kernels
- 1 heads - crisp romaine lettuce washed, dried, sliced crosswise
- - gluten-free tortilla chips
- 1 - large avocado pitted, peeled, diced
- - lime wedges for serving, optional
Directions:
For roasted corn - use fresh or frozen corn kernels, roasted on a cookie sheet at 400 degrees F for 6-7 minutes; then cool.
Cook the quinoa according to the package directions. Drizzle the cooked quinoa with a little 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 red onion, yellow pepper, and roasted corn kernels. Stir lightly to distribute. Check taste and make any seasoning adjustments desired.
To serve, line 4 salad bowls or plates with fresh romaine. Spoon the quinoa salad on the center of the lettuce; add diced avocado to each plate. Tuck in a few tortilla chips around the edges.
Serve with an extra lime wedge.
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