Mexican Quinoa Tacos or Taco Salad

Tacos and anything Mexican are total winners in my house!  I love Mexican food and anything with guacamole (or GRacamole as my nephew called it!).  My kids would literally eat tacos every single night of the week if I let them.  So, sometimes it's important to mix it up a bit, but still give them a little taste of what they like!!  This can be served in tortillas or as a salad!  It's also a great vegetarian meal!

(I got this recipe from Melanie Mitro…thanks!)

1 cup quinoa cooked in 2 cups of water.  Fluff the cooked quinoa with a fork and scoop into a bow.

Picture courtesy of Melanie Mitro

Ingredients:

• Extra virgin olive oil, as needed
• 2 limes juiced
• Sea Salt (to taste)
• 2-3 tbsp fresh chopped cilantro
• 1/2 red or purple onion, diced fine
• 1 small yellow bell pepper, cored, seeded, diced fine
• 1 cup roasted corn kernels (I use frozen and put them in a dry skillet to brown a bit)
• 1 large head of crisp romaine lettuce, dried, sliced crosswise
• Gluten-free tortilla chips
• 1 large avocado, pitted, peeled, diced
• Black beans drained and rinsed
• 1 large tomato diced
• (optional, tortillas for tacos instead of salad)

Drizzle the cooked quinoa with EVOO and toss to coat.  Squeeze the fresh lime juice, season with sea salt (to taste), toss to coat.
Add in fresh cilantro, onion, yellow peppers, black beans, tomato, and roasted corn.  Stir all ingredients together.
Line plates or salad bowls with lettuce, spoon quinoa salad on center of the lettuce (if you want to use tortillas place down center of tortillas for tacos).  Add the avocado to each salad plus a few tortilla chips to the salad too!

You can also add salsa or cheese to this if you'd like!