Wednesday, August 22, 2012

Quinoa Taco Salad to the Rescue

To continue the theme of way too busy evenings, last night we had a Team in Training event to attend from 6- 6:45, so dinner was another quick one. We got a GREEN Bean Delivery - complete with locally grown green beans - so I thought it made sense to have some of those. The easy thing to go with it was the frozen Angus burgers we had in the freezer. So Annyka and Scott had burgers and green beans (well, Scott did, Annyka just picked at hers and complained that it was too hot) and I had green beans and an artichoke-cashew patty (it's better than it sounds).

Tonight, I had to get a swim in - I had to prove to myself I could do 500 m breaststroke just in case I have to use breaststroke a lot Saturday in my triathlon. So again, we weren't home until 7:15. Tonight the quick recipe was quinoa taco salad.

I love using quinoa. It cooks in about 15 minutes total so it's easy to use as a protein and/or carb source. I made it tonight to replace meat in taco salad.

Quinoa Taco Salad

1 cup quinoa
2 cups water
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp coriander
1 tsp salt
2 Tbsp lime juice
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 tomato, diced
1 onion, diced
1 jalapeno, diced
1 head lettuce, shredded

Combine first seven ingredients (quinoa through lime juice) in a medium saucepan and bring to a boil. Reduce heat to simmer and cover. Simmer for about 12 minutes, until liquid is absorbed. Remove from heat. Fold black beans into quinoa and re-cover pan for about 5 minutes.

Mix corn, tomato, onion and jalapeno together into a salsa.

Layer salads on plate: handful of lettuce, fritos, quinoa-bean mixture, salsa. Top with cheese if desired. Serves about 5.

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