Quinoa Taco Salad

You've probably realized by now that we LOVE Mexican flavours in this house! Jay's famous line when we have quests over for fajitas is..."Did you know both of Steph's parents were born in Mexico!!!???"...I think he just loves to see the shock on their faces since we aren't dark haired and Spanish speaking:) And so begins the whole detailed discussion of what a Mexican Mennonite is!

Anyhow...I love a good taco salad!! Who doesn't?! Truth is though, most of them in restaurants are not on the healthy side, at all! This is one that I promise you can feel good about eating! The first time I made this we literally ate it for dinner 'as-is' in the photo...the beans and quinoa make it a complete and very satisfying meal. Our boys loved it too! Great for beach days as their is no creamy dressings in it that will spoil in the sun! Perfect as a side dish for some grilled meat:)

Hope you enjoy it! Wonderful for entertaining too....of course:) Like most quinoa salads, the flavours will be better on the second day.

*once again...my apologizes for the bad photo...was gonna try to edit it a little but iphoto was down:(


Quinoa Taco Salad

1 cup quinoa (cooked to directions on pkg)
3 Tbsp fresh chopped cilantro or parsley, whichever you favour
1 small red onion, diced fine
1 small red pepper, diced fine
1 cup roasted corn kernels (I use frozen, roasted on a cookie sheet for about 10 minutes, then cooled)
1 can black beans
1 large handful of spinach or romaine, per person

Dressing ingredients

1/4 cup Extra virgin olive oil
Juice from 2 juicy limes
1 tsp cumin
1/2 - 1 tsp chili powder or good quality taco seasoning
Sea salt & pepper, to taste

Garnish

Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced

Take dry quinoa...toast it in a dry skillet until it looks brown and smells nutty (this enhances the flavour of the salad a lot)...then cook like usual. Let quinoa cool. Make dressing and drizzle over quinoa.

Add in everything else. Stir lightly to distribute. Taste test for seasoning adjustments. Add garnishes.

It's that simple:)

Serves 4.

More Options

chopped mango
sliced grape tomatoes
crumbled feta
black olives