Taco Quinoa Salad

Taco Quinoa Salad

 Servings: Yeilds 6

Ingredients

  • Cooking spray
  • 1 pound lean ground beef
  • 2 tsp. garlic, minced
  • 3 cups cooked quinoa
  • 1 cup frozen whole-kernel corn, thawed
  • 1/2 cup chopped red onion
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups torn romaine lettuce (about 10 ounces)
  • 3 cups chopped tomato (about 1 1/4 pounds)
  • Dressing:
  • 2/3 cup 0% Greek Yogurt
  • 2/3 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Remaining ingredient:
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

How to Make It

  1. To prepare salad, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic, and cook 9 minutes or until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in quinoa, corn, red onion and drained black bean.  Cook until warmed throughout.  Add next 4 ingredients (cumin through pepper). Cool slightly.

  2. Combine lettuce and tomatoes in a large bowl; toss to combine.  Add beef mixture to the bowl.

  3. To prepare dressing, combine yogurt, salsa, 1 teaspoon chili powder, and 1/2 teaspoon cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Toss dressing with salad and top with shredded cheese if desired.