{"id":272,"date":"2011-09-20T21:33:05","date_gmt":"2011-09-21T02:33:05","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=272"},"modified":"2013-03-19T13:43:44","modified_gmt":"2013-03-19T18:43:44","slug":"quinoa-taco-salad","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=272","title":{"rendered":"Quinoa Taco Salad"},"content":{"rendered":"<p><a href=\"http:\/\/thewilhelmscook.com\/?attachment_id=398\" rel=\"attachment wp-att-398\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-398\" src=\"http:\/\/thewilhelmscook.com\/wp-content\/uploads\/2011\/09\/quinoa-taco-salad-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>Betsy actually had this on her Meal Plans document, which I look at from time to time for ideas, under the stuff to try section.\u00a0 I made it a month ago or so and it was delish!\u00a0 I&#8217;m putting it on here, in hopes that you will all make it.\u00a0 Caution:\u00a0 it makes quite a large amount!\u00a0 You could almost halve the quinoa and do 1 bell pepper and a whole can of beans (can&#8217;t really halve a can of beans!), and halve everything else.\u00a0 I like making ours with lots of chili powder and cayenne, because we like it with some kick!\u00a0 Also, I cook the pepper for longer than she says to, but still leave them with some crunch.<\/p>\n<p>&nbsp;<\/p>\n<p>This is a vegetarian meal, but apparently quinoa is one of the &#8220;grains&#8221; (actually, it&#8217;s a seed&#8230;) out there.\u00a0 It&#8217;s full of complete protein, meaning it has all nine amino acids.\u00a0 So what if Will and I get nerded up about these things? Anyway, you don&#8217;t miss the meat on this one at all!<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>1 cup quinoa<\/li>\n<li>1 red onion, chopped<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>half a red bell pepper, chopped<\/li>\n<li>half a green bell pepper, chopped<\/li>\n<li>half a yellow bell pepper, chopped<\/li>\n<li>1 1\/2 teaspoon cumin<\/li>\n<li>1\/2 teaspoon oregano<\/li>\n<li>1-2 teaspoons chili powder, depending heat preferences<\/li>\n<li>dash cayenne pepper<\/li>\n<li>1 -15 ounce can black beans, drained<\/li>\n<li>3\/4 cup diced tomatoes (fresh or canned)<\/li>\n<li>2 limes<\/li>\n<li>salt and pepper, to taste<\/li>\n<li>6-8 ounces baby spinach<\/li>\n<li>1 bunch cilantro<\/li>\n<li>1\/3 cup cheddar or feta cheese<\/li>\n<li>1 avocado, diced<\/li>\n<\/ul>\n<p>Cook the quinoa according to package instructions.<\/p>\n<p>Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute an additional 2 minutes.<\/p>\n<p>Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.<\/p>\n<p>Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Betsy actually had this on her Meal Plans document, which I look at from time to time for ideas, under the stuff to try section.\u00a0 I made it a month ago or so and it was delish!\u00a0 I&#8217;m putting it on here, in hopes that you will all make it.\u00a0 Caution:\u00a0 it makes quite a [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[30],"tags":[61,5],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/272"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=272"}],"version-history":[{"count":4,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/272\/revisions"}],"predecessor-version":[{"id":400,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/272\/revisions\/400"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=272"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}