Quinoa Taco Salad
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Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • 3 heads of romaine lettuce
  • • 1 teaspoon garlic powder
  • • 1teaspoon paprika
  • • 1 teaspoon cumin
  • • 1 teaspoon chili powder
  • • 2 lbs skinless, boneless chicken breast
  • • 1 cup uncooked quinoa
  • • ½ can of black beans, drained and rinsed
  • • ½ cup canned whole kernel corn
  • • 16 cherry tomatoes
  • • ½ cup queso fresco
  • • ½ an avocado
  • • 12 black olives, sliced
  • • 8 tablespoons Bolthouse ranch
  • Optional: Cilantro Lime Dressing and tortilla chips
Instructions
  1. Cut 2 lbs. of chicken breast into 1 inch pieces and cook on medium-to-high heat in a skillet with 1 tablespoon avocado oil.
  2. Add homemade taco seasoning – 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon cumin, and 1 teaspoon chili powder – once the chicken is almost cooked through.
  3. While the chicken cooks, bring 2 cups of water to boil with salt and a splash of avocado oil and then add 1 cup of uncooked quinoa and cook until fluffy ~10-15 minutes.
  4. While the chicken and quinoa cook, prep the rest of the ingredients. Drain and rinse the black beans and corn (keeping them separate), wash and cut the romaine lettuce, and slice the cherry tomatoes and olives.
  5. Once everything is ready, assemble the bowls using containers with lids. Start with the romaine lettuce (feel this out, maybe 2 big handfuls in each container), then divide the chicken into 4 sections and place into each container. Add ¼ cup of cooked quinoa, 4 cherry tomatoes, ⅛ cup black beans, ⅛ cup corn, ⅛ an avocado and a sprinkle of queso fresco cheese into each container.
  6. You can either use Bolthouse's ranch or avocado green goddess for the dressing or combine Bolthouse ranch with my cilantro lime dressing (see directions in post for the link to the recipe).
  7. Note: If you use ranch only, use 2 tablespoons, if you opt for the cilantro lime dressing with the ranch – combine 1 tablespoon cilantro lime dressing with 1 tablespoon Bolthouse ranch for each container.
  8. Serve with some gluten-free tortilla chips and enjoy!
Recipe by Afitcado at https://www.afitcado.com/quinoa-taco-salad/