Recipe: Quinoa Taco Salad
Gourmet Southwestern salad, perfect for that light afternoon meal.
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1 cup quinoa
1⁄2 red onion, chopped
1 bell pepper, seeded and chopped
3 cloves garlic, minced
1 15-ounce can black beans, drained
1 tomato, diced
1 cup instant brown rice
1 tablespoon extra virgin olive oil
1 cup cheddar cheese, sliced or grated
1 avocado, diced (optional)
Salt and pepper
Rinse quinoa well and air dry thoroughly, then pack in a zip-top bag. Combine onion,
peppers, and garlic in a second zip-top bag and combine beans and tomatoes in a third.
Bring 2 1⁄2 cups of water to a boil and stir in quinoa and rice. Return to boil, then reduce heat to medium and simmer for five to 10 minutes, until water is absorbed. Set aside. Saute the onion, pepper, and garlic in oil
until onions are soft. Stir in beans, tomato, and the quinoa and rice mixture. Divide into bowls and top with cheese, avocado, and salt and pepper to taste.
Prep time 3 min
Cook time 10 min
Weight 7.4 oz.
Fat 18 g
Carbs 54 g
Protein 21 g