It’s variable –
include the meat component or not, add the salsa to the salad dressing to
create a Salsa Ranch Dressing or add your own favorite ingredients.
Protein comes from
the beans, quinoa, meat if used + cheese.
To make this salad a bit more healthy, use salsa as a dressing and omit the Ranch Dressing
Protein-packed
Quinoa & Black Bean Taco Salad
Ingredients
Quinoa Component:
Quinoa Component:
1 1/2 cups water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup quinoa, rinsed & drained
Meat Component: (optional)
1 lb. ground beef (about 80-81% lean)
1 cup chopped yellow or white onions
About 2 teaspoons of taco seasoning + 1/4 to 1/2 cup water
Ranch Dressing Component: (makes more than is needed for
salad but we like to make extra for other salads)
2 1/4 cups mayonnaise
3/4 cup water
1/2 cup dry Ranch dressing mix
Bean Component & other possible additions:
1 15-ounce can black beans, rinsed, drained &
refrigerated to chill
About 1/2 head lettuce, shredded
1/4 to 1/2 cup chopped fresh cilantro
About 1 cup finely chopped yellow or white onions
About 1/2 cup chopped red or yellow bell pepper
About 1 cup of diced tomatoes, grape or cherry tomatoes, cut
in half or quartered
Tomato salsa (can be added to dressing or used as a salad
topping)
About 1 cup cheese such as Cheddar, Mexican blend, etc.
Preparation
Quinoa Preparation: Add water, salt, chili powder and
cumin to a saucepan and bring to a boil. Cover, reduce heat to medium-low, and
simmer until quinoa is almost tender, about 15 minutes.
Meat Preparation: Brown ground beef and onion in a
skillet or pot until nicely browned. Add taco seasoning and water and cook
until water is absorbed. Set aside to partially cool.
Dressing Preparation: Combine all ingredients; stir together.
Make Your Own Salad: We start with a layer of
shredded lettuce and then let everyone add their own ingredients in the order
they prefer.
Or, Assembled Salad for a Crowd: Add layers (in your
preferred order) to a bowl, adding a layer of dressing near the top.
 |
| Assembled Salad ready for a pot-luck dinner |
Recipe without photos . . .
Protein-packed Quinoa & Black Bean Taco Salad
Ingredients
Ingredients
Quinoa Component:
1 1/2 cups water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup quinoa, rinsed & drained
Meat Component: (optional)
1 lb. ground beef (about 80-81% lean)
1 cup chopped yellow or white onions
About 2 teaspoons of taco seasoning + 1/4 to 1/2 cup water
Ranch Dressing Component: (makes more than is needed for salad but we like to make extra for other salads)
2 1/4 cups mayonnaise
3/4 cup water
1/2 cup dry Ranch dressing mix
Bean Component & other possible additions:
1 15-ounce can black beans, rinsed, drained & refrigerated to chill
About 1/2 head lettuce, shredded
1/4 to 1/2 cup chopped fresh cilantro
About 1 cup finely chopped yellow or white onions
About 1/2 cup chopped red or yellow bell pepper
About 1 cup of diced tomatoes, grape or cherry tomatoes, cut in half or quartered
Tomato salsa (can be added to dressing or used as a salad topping)
About 1 cup cheese such as Cheddar, Mexican blend, etc.
Preparation
Quinoa Preparation: Add water, salt, chili powder and cumin to a saucepan and bring to a boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 15 minutes.
Meat Preparation: Brown ground beef and onion in a skillet or pot until nicely browned. Add taco seasoning and water and cook until water is absorbed. Set aside to partially cool.
Dressing Preparation: Combine all ingredients; stir together.
Make Your Own Salad: We start with a layer of shredded lettuce and then let everyone add their own ingredients in the order they prefer.
Or, Assembled Salad for a Crowd: Add layers (in your preferred order) to a bowl, adding a layer of dressing near the top.
Or, Assembled Salad for a Crowd: Add layers (in your preferred order) to a bowl, adding a layer of dressing near the top.
No comments:
Post a Comment