In the pantheon of healthy meals, taco salad falls short of health food glory. Most taco salads are calorie bombs loaded up with fatty meat, tons of sour cream, cheese, and all manner of other fatty foods, and a piece of lettuce. Don't misunderstand, I love meat and cheesey goodness
a lot but usually not in the quantity found in the average ensalata de taco. Enter the
Gluten Free Goddess. I found an amazing recipe for a healthy, deliscious, and vegetarain taco salad on her website. Carl and I had it for dinner tonight and it got two thumbs up. When I find a recipe this good and this easy, I feel morally obligated to share. So here it is:
1 cup of quinoa cooked in 2 cups of water
Salad ingredients:
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
1 large avocado, pitted, peeled, diced
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 in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.
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I did make a few adjustments to suit our tastes. Carl hates cilantro so I left it out. I prefer spinach to Romaine so I used baby spinach and tore it up. I also put in tomatoes because I like them. You could add in black beans if you wanted but it's not necessary since quinoa is a complete protien. I also put out sour cream as a topping. It was amazing! Quinoa taco salad will definitely become part of our regular dinner lineup.
Now, a word as to why we eat vegetarian dishes even though we are not vegetarians. Carl and I love meat. In fact, I could probably eat a steak every single day but we don't because I don't think a steak a day qualifies as eating meat sparingly. Beyond that, eating free range meat gets pricey so we try to include a few vegetarian meals a week to keep costs down.
I realize it sounds like I have become a tree hugger or some nonsense because I prefer free range meat and vegetarian fare. Well, maybe I have become a little bit of a granola girl but I have a reason. We drove home for Thanksgiving and while we were on our way, I saw a semi transporting chickens at a rest stop. The conditions of the chickens in the truck were deplorable. I felt really badly for the chickens. I began to think that if the chickens and cows were living in such poor conditions and were eating such a poor diet, their meat couldn't possibly be something that I would willingly ingest. Having seen the poor chickens, I could not in good conscience eat a chicken from a chicken farm. So we now buy free range chicken and beef from reputable companies. I believe that animals were put here for me to eat but I like to know that the animal I am eating had a happy life up until the end. Also, studies show that the meat from grass fed, free range cows is actually lower in fat and calories than the meat from farm raised, corn fed beef.
Anyway, I hope you all enjoy this recipe as much as we did.