Healthy Taco Salad from yesterday’s show. Great way to eat healthy and stay on your budget!
2/3 cups Quinoa
1 cup veggie broth or water Ground beef,
turkey or chicken, 1 lb
1/3 cup Veggie broth, more as needed to keep meat moist
Frontier Mexican seasoning,
cumin and/or chili powder, to taste
Salt to taste
Romaine lettuce, shredded
Sliced black olives
Jalapeños or green chilies, packed in water if you use canned
Grape tomatoes, sliced in half
Fresh Pico de Gallo or salsa
Add veggie broth to a medium saucepan, cover and bring to a boil. Add quinoa to saucepan, cover and bring back to a boil then down to a simmer for 20–30 minutes, until no longer crunchy and all liquid is absorbed. No need to stir while it is cooking.
Warm pan on medium heat. Add veggie broth and beef. Cook until no longer pink. Add cooked quinoa, Mexican seasonings and salt to taste. Turn down to low heat while you prepare salad. Add more broth if it gets too dry.
Cut up lettuce, tomatoes, onions, avocado, drain olives. Put lettuce on plate and add remaining ingredients. Top with fresh pico or salsa. For Kaufmann 2 add refried beans and Beanitos chips (like tortilla chips)