Tuesday, July 25, 2017

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)
2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey
1 can black beans, drained and rinsed
1 cup whole kernel corn
1/2 cup salsa, plus more for serving
1 tbsp nutritional yeast 
1 tbsp cumin powder
2 tsp chili powder
2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.
3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


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