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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A light salad with a Mexican flair. I love the cilantro. Ingredients:
1/2 cup quinoa, dry |
1 cup water |
1 teaspoon chili powder |
1/2 cup ground beef, cooked |
1/2 cup canned corn, drained |
1/2 cup salsa |
1/2 tomato, chopped |
1/4 cup fresh cilantro, chopped |
2 teaspoons taco seasoning |
2 cups romaine lettuce, chopped |
2 tablespoons light sour cream |
Directions:
1. Bring water and quinoa to a boil.
2. Lower heat & simmer for 15 minutes until quinoa looks almost clear.
3. Remove from heat & mix in the chili powder.
4. In a separate bowl, combine remaining ingredients except lettuce & sour cream.
5. Heat in microwave until warm throughout.
6. Layer chopped lettuce in bottom of 2 serving bowls.
7. Top with half of the quinoa mixture.
8. Top with half of the beef mixture.
9. Top with 1 T of sour cream each.
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