You know what day it is, “TACO TUESDAY!” I frequent places like Qdoba & Chipotle when I want something quick and relatively healthy minus the high amounts of sodium. So, I made a healthy “Quinoa Taco Bowl” tonight in an attempt to replicate the establishment I visit from time to time. I have gone quinoa crazy lately and eat it several times a week it seems. I hope you will join me every Tuesday here @ www.prettybitchescancooktoo.com!
Spicy Quinoa TACO Bowl
- 1 Cup of Quinoa (cook according to package)
- 1 lb of Lean Ground Beef
- 1 Small Onion Chopped
- 1 Jalapeno Diced
- 4 oz of Mild Green Chilis
- 4 oz of Salsa Casera
- 1 Can of Black Beans Drained
- 1/2 Cup of Hot Pepper Cheese Shredded
- 1/2 Taco Seasoning Packet
- 1/2 tsp of Garlic Powder
- Salt & Pepper to Taste
- Baby Tomatoes Sliced Thin
- Avocado Cubed
- Plain Yogurt
Boil your quinoa. Saute your beef draining any excess grease. Add to beef your onion, jalapeno, green chilis, salsa casera, black beans, cheese, and seasoning. Mix well and allow to simmer on low until cheese is fully melted for 10-15 minutes. In a bowl add some quinoa and stir in a heaping spoonful of beef taco mixture. Place some freshly sliced tomatoes and avocado on top and a spoonful of plain yogurt.
Deconstructed Quinoa Taco
“Taco Tuesday” made EASY!
Who’s in for a healthy lunch with “Quinoa” & “Pesto” & “Chicken?” Good because I made some “Quinoa & Pesto Chicken Salad” which is perfect for lunch or dinner. I feel like quinoa flew on the scene and became wildly popular like kale out of no where. I mean, “What the Kale?” I’m not typically a follower but since I too am all in on the “Quinoa” craze this dish just seemed fitting. The “Pesto” adds great flavor and creaminess to the dish while keeping it healthy! Swing by weekly for new recipes here @ www.prettybitchescancooktoo.com!
Quinoa & Pesto Chicken Salad
- 2 Boneless Skinless Chicken Breast
- 1 Cup of Quinoa (make according to package)
- Cherries (regular or rainier)
- 1 Package of Spinach
- 1/3 Cup of Pine Nuts
- 1 Clove of Garlic
- 1/2 Cup of Pamigiano-Reggiano (shaved off block for the nutty flavor)
- 1/4 of Olive Oil (add more as needed to get a creamy bright green texture)
- Salt & Pepper to Taste
Cook your chicken breast in a pan on both sides until cooked all the way through. While chicken is cooking in a food processor add all ingredients to make your pesto and salt & pepper to taste. Boil your quinoa according to package. Cut & cube your chicken breast. Then add everything to a bowl and mix.
Mix All Ingredients in Bowl
I kept some extra spinach to the side and added to a plate. Then placed a heaping portion of “Quinoa & Pesto Chicken Salad” on top and added diced cherries. If you want it a little creamier you can always add some plain yogurt and salt & pepper.
Healthy & Yummy!