Fluff the cooked quinoa with a fork. Scoop into a bowl and allow the cooked quinoa to cool while you assemble and prepare your taco salad ingredients:
Drizzle the cooked quinoa with 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 yellow pepper, black beans, sliced tomatoes and roasted corn kernels. Stir lightly to distribute. Taste test and adjust seasoning.
Line 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. Serves 4.
Sprinkle with the cheese of your choice.
Serve with your favorite salsa on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (28%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 284.9mg||10 %|
|Potassium 932mg||25 %|
|Total Carbohydrate 63.8g||19 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 50.5g|
|Protein 15.4g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 419
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!