Quinoa Taco Salad
Taco Salad Days
It's a total win for gluten-free vegans and vegetarians.
And let's face it.
The inspiration for a quinoa taco salad was sparked over on the Gluten-Free Goddess Facebook page. Reader (and long distance friend) Patsy commented on a thread about Memorial Day picnic salads, mentioning her current fave, quinoa taco salad.
We all perked up.
I kept the seasoning simple, relying on my favorite New Mexican inspired pairing of lime juice and sea salt.
Karina's Quinoa Taco Salad Recipe
By Karina Allrich May 2010.
Extra virgin olive oil, as needed
Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
Add a cup of chilled, drained black beans, if you like your taco salad super hearty.
Add sliced red or yellow cherry or grape tomatoes, if you desire.
Sprinkle with the cheese of your choice.
Serve with your favorite salsa on the side.
Reader Michelle suggests adding diced mango. Sounds yum.
If onions are a FODMAP-No-No for you, omit them.
Also check out:
Hedonia kicks it up with Quinoa Salad with Shrimp, Cucumber, Mango and Mint