I first discovered the “Quinoa Taco Salad” recipe a few months ago during the creation of the Spinach Quinoa Taquitos. I decided to add the leftover quinoa mixture to my salad greens to change up my standard salad. The result was a delicious lower calorie salad with a taco inspired flavor. One of the most favorable aspects of the salad is the creamy flavor – thus not requiring additional salad dressing. If you absolutely must add a salad dressing I would recommend one tablespoon of olive oil.
Typically quinoa produces a nutty flavor different than most grains. First-timers to quinoa are usually not keen on the flavor. Luckily with this recipe the ingredients mask the flavor without adding significant calories.
A few other quinoa recipes you might enjoy are Quinoa Parmesan and Quinoa Sliders with a Cucumber Bun.
Enjoy this recipe as a complete vegetarian meal or on your next “Meatless Monday”!
Enjoy!
Your family’s dietitian,
Kristen Smith
Your family’s dietitian,
Kristen Smith
by Kristen Smith
Prep Time: 30 minutes
Ingredients (4 servings (8 cups))
- 1 cup uncooked quinoa
- 4 tablespoons plain Greek yogurt
- 1/4 – 1/2 cup low fat cheddar cheese, shredded
- 1 tablespoon + 1 teaspoon taco seasoning
- 6-8 cups raw spinach leaves
- 1 tomato, diced
- optional: olive oil
Instructions
1. Prepare quinoa as per package instructions.
2. Add yogurt, cheese, and taco seasoning; mix well
3. Divide spinach leaves into 4 bowls; add quinoa and tomato (beans or corn)
Optional: drizzle each serving with 1 tablespoon of olive oil
Nutrition:
Serving size: 1/4 recipe • Servings: 4 • Calories: 218.1 kcal • Protein: 10.7 g • Sodium: 320.9 mg • Carbs: 35.2 g • Fat: 4.5 g • Fiber: 4.3 • Sugars: 3.8 g
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Gretchen @ Two Healthy Kitchens says
This looks delicious! Can't wait to try! We are huge quinoa fans at my house, and we all love Mexican! What a great combination!! Thanks for a great recipe!