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.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/