Quinoa and black bean taco salad

Because quinoa is rich in protein, I like to subsititute it for brown rice on occasion. My kids seem to like it better than rice, and I'm all for having them eat more healthy food! This is a great summer dinner and the kids can add what they like.

 

 

 

 

1 cup quinoa

1/2 tablespoon chicken stock or 2 cubes chicken bouillon (use vegetable stock or Better than Bouillon for vegan version)

2 cups water

1 teaspoon minced garlic or 2 cloves garlic, minced

1/2 onion, minced

2 teaspoons cumin

1 teaspoon chile powder

 

Combine all ingredients in a medium pan, bring to a boil, reduce heat at simmer for 20 minutes or until quinoa has absorbed water. Fluff with a fork.

 

1 can black beans, rinsed and drained

1 teaspoon minced garlic or 2 cloves garlic, minced

1/2 onion, minced

1/2 red pepper, minced

1 teaspoons cumin

1 teaspoon chile powder

1 large avacado, diced

Shredded cheese, if desired

Tortilla chips

Homemade salsa (see below)

 

Combine all ingredients, except for avacado and cheese in a medium pan and simmer on low for 20 minutes.

 

Homemade Salsa

1 28 oz. can whole or diced tomatoes

1 large onion, diced

1 small serrano chile pepper, diced and seeds removed, unless you like it spicy! (Be careful, the juice will sting if you have a cut!)

1 bunch cilantro

1 tablesoon lemon juice

dash salt to taste

 

Combine all ingredients in a blender and pulse until desired consistency.

 

 Layer tortilla chips, quinoa, blackbeans, salsa, avacado and cheese, if desired in a bowl. I love how light and tasty this dish turns out!