Red Quinoa Taco Salad

I adore red quinoa. I was informed about this "Super Grain" a few years back & have been experimenting with it ever since. As a tidbit of history knowledge quinoa (keen-wa) comes from the Andes Mountains in South America. It was used in the Inca civilization as a staple food & was respected as the "Mother grain." It contains more protein than any other grain & is considered a complete protein with an essential amino acid balance close to that of milk.

I think it's great as a substitute for ANY grain, but it's also a FANTASTIC substitute for meat. I didn't want to shock you too drastically, so instead I slipped it into this recipe with meat & beans. Talk about a jam packed protein meal! And delicious to boot. So fill those sweet little bellies with goodness.

Red Quinoa Taco Salad
30 minutes

1 lb. of beef (Sprout's organic grass fed beef is fantastic)

1/2 c. red quinoa, cooked (boil 1 cup of water, add 1/2 c. red quinoa, reduce heat & cover for 15 mins., fluff with a fork)
1 packet of McCormick's TACO seasoning (Or make your own. More power to ya.)
1 can of kidney beans, drained & rinsed
tortilla chips (I used the Trader Joe's Veggie & Flax Seed Chips. Great for taste & color.)
Guacamole (I used T.J.'s fresh guacamole kit. If you do, make it fast, they don't keep long, but it's DIVINE.)
spinach or romaine
1 tomato, diced
cheese
sour cream

Brown meat & drain off the fat while cooking the quinoa in a separate saucepan. Add taco seasoning & follow the directions on packet. Combine beans & cooked quinoa & simmer until thoroughly warmed. Dice necessary ingredients & let everyone build their own creations.

Enjoy!

P.S... If the comment tally on this post can reach 20 comments before the weekend... I'll leave my other favorite recipe for quinoa on Saturday for the weekend... Something I NEVER do. It will BLOW your minds! How bad do you want it? Go buy some red & white quinoa pronto.