Quinoa Taco Salad Recipe

Healthy Quinoa Recipe with Pizazz!

I LOVE Mexican food, I mean obsessed love, love. So when I came across this quinoa taco salad recipe i just had to make it.

But as we all know, traditional taco salad is not the healthiest meal you can eat. So I did some searching and I found this amazing recipe for quinoa taco salad from Good Life Eats, but I have tweaked it a bit. Mainly because I wanted to leave out the cheese and make it more of a quick and easy meal.

Servings: 4

Ingredients:

1 cup 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 cup roasted corn kernels
1 head 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 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.

Leann Forst, MBA, CHC, CEOC — Holistic Health Practitioner

Leann is a Board Certified Holistic Health Practitioner and Certified Essential Oils Coach, holding a Master’s degree from Drake University and a Bachelor of Science from Upper Iowa University. Leann is accredited by the American Association of Drugless Practitioners. And she is an award winning author of 2 books “How to Get Your Kids to Beg for Veggies” and “100 Ways to Lose Weight”.

Born and raised as an Iowa farm girl, she moved to Texas in 1998 where she lives with her husband and 2 kids.

As a wife of a brain cancer survivor, Leann has a special interest in anti-cancer nutrition and detoxification. She works with individuals and groups, and speaks regularly at hospitals, schools and organizations to teach people how to attain optimal health by getting to the root cause of chronic and inflammatory conditions, while using healing modalities such as essential oils. Click here to get Leann’s free report, “37 Cancer Facts You Should Know…But Probably Don’t”

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