Happy Cinco De Mayo! Whether you celebrate this Mexican holiday or not, I am of the opinion that it is always a good time for Mexican food. Especially when it's so easy to makeover into a healthy and nutritious meal!
These taco bowls use quinoa instead of the traditional white rice which drastically ups the nutrition value. "Quinoa is naturally gluten free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids." Not to mention, it's delicious ;)
- 1½ c. dried quinoa
- 3 c. water
- 1 (1.3 oz.) package taco seasoning
- 1 (14 oz.) can black beans
- 8 oz. shredded cheese
- 3 c. chopped lettuce
- 1-2 tomatoes, chopped
- 1 avocado, chopped
- 1 small can sliced black olives, drained
- sour cream or plain greek yogurt
- Cook quinoa according to package instructions.
- Stir in taco seasoning.
- Spoon flavored quinoa into bowls; add toppings as desired.
This recipe is incredibly easy to make and completely customizeable. Feel free to add whatever toppings you'd like! Maybe guacamole instead of chopped avocado? Some grilled chicken breasts for the meat eaters in your family? The options are endless! So get creative and get cookin' ;)