Wednesday, May 8, 2013
Quinoa Taco Salad
My week of "Cooking for 1" continues. I make a big batch of this almost every time I'm alone for a couple of days. It's so good, and good for you! I love how it has all my favorite Mexican flavors, but is way healthier than a taco salad with ground beef. I definitely don't feel guilty devouring this.
I go back and forth on serving this salad over spinach, or romaine. Both are excellent choices. I had some leftover romaine with a creamy avocado dressing on it, which I used for this picture. However, I've got spinach on hand right now so I've been eating this over spinach for most of the week. I actually just finished stuffing my face with yummy taco salad while I'm writing this.
I wish I could get the hubby to eat quinoa, but I'll just have to settle with the notion that I'll look better in my bathing suit this summer. Just kidding hubby! :)
2 cups chicken broth
1 cup quinoa
1- 14 oz can of black beans, rinsed and drained
1- 14 oz can of diced tomatoes with green chiles
3 tbsp cilantro, chopped
2 cups spinach or romaine lettuce, chopped (for 1 salad, this recipe makes about 6 servings)
Toppings: Shredded cheddar cheese, reduced fat sour cream, salsa, guacamole, more cilantro
1. In a large saucepan, bring chicken broth to a boil. Add quinoa to the pan, cover, lower heat, and simmer for 15-20 minutes, or until the quinoa is tender.
2. Add black beans and tomatoes to the pan. Cook 2-3 minutes, or until mixture is hot. Remove from heat, and stir in cilantro.
3. Place spinach/lettuce on an individual plate. Spoon about 1 cup quinoa mixture over the greens.
4. Add toppings as desired, and serve.