Quinoa Taco Salade

Une recette de salade maison par Calwinegal

  • Recette de cuisine 0.00/5
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recette Quinoa Taco Salade

Temps de préparation:

Difficulté: Facile

Ingrédients (4 personnes):

1 cup quinoa cooked in two cups water
Extra virgin olive oïl, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced


Cook thé quinoa per package instructions. Fluff thé cooked quinoa with a fork. Scoop thé quinoa into a bowl.

Drizzle thé cooked quinoa with extra virgin olive oïl and toss to coat. Squeeze on fresh lime juice and toss again. Season thé mixture with sea salt, to taste.

Add in thé fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with thé fresh romaine. Spoon thé quinoa salad on thé center of thé lettuce. Add thé diced avocado to each plate. Tuck in a few tortilla chips around thé edges.

Serve with an extra lime wedge.

More Options :

Add a cup of chilled, drained black beans, if you like your taco salad super hearty.

Add sliced red or yellow cherry or grape tomatoes, if you désire.

Sprinkle with thé cheese of your choice.

Serve with your favorite salsa on thé side.

Calories : 240
Carbohydrates : 41. 2g
Cholestérol : 0 mg
Fat : 4. 4g
Saturated Fat : 0. 6 g
Fiber : 5. 4g
Sodium : 24 mg
Protein : 6. 7 g

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