Quinoa Taco Salad

Quinoa Taco Salad

Servings: 4

 

A healthy dish with the wonderful flavors of Mexico

Equipment:

 

Medium cooking pot

Large mixing bowl

Rubber spatula

Dry measure cups

Liquid measure cup

Measuring spoons

Can opener

Strainer

 

Ingredients:

 

1. 1 cup quinoa cooked to package insturctions

2. 1 12oz can kernel corn drained

3.  1 19oz can black beans drained and rinsed

4. 1/2 tablespoon liquid smoke

5. 1/2 teaspoon cumin

6. 1 teaspoon chilli powder

7. Salt and Pepper to taste

Instructions: 

 

Prepare Quinoa to package instructions (one cup makes about 4 servings)

Place the cooked Quinoa  into a large mixing bowl 

Prepare and incorporate the rest of the ingredients into the Quinoa with a rubber spatula 

Serve and enjoy with toppings of choice (see note 2)

Notes:

1. This salad can be served hot or cold. If cold is preferred allow the quinoa to cool before mixing in the rest of the ingredients

2. Serve this salad with toppings of your preference. I served mine on a bed of raw spinach (about 1 cup loosely packed) and topped each individual salad with 1/2 avocado and 2 tablespoons of salsa. This salad would also taste great inside of a tortilla or hard shell taco.