Nutritional Spotlight: Southwest Quinoa Salad
This flavorful favorite from Jessica’s Metabolism Reset Diet is packed with nourishing ingredients to keep you feeling full, energized, and satisfied.
Whether you’re resetting your metabolism or just looking for a delicious, nutrient-dense lunch, this salad is a must-try!
Benefits: Quinoa and black beans provide plant-based protein, fiber and resistant starch. These nutritional carbs are gentle on your blood sugar balance and also feed your microbiome. Avocado, olive oil, and taco spices bring healthy fats and anti-inflammatory benefits, and the colorful veggies add fiber, antioxidants, and a satisfying crunch.
Recipe
4 Servings
Ingredients:
3/4 cup quinoa, rinsed
1tsp unrefined salt
2TB avocado oil
3 garlic cloves, minced
1 small red onion, thinly sliced
1 can or pouch black beans, drained and rinsed
1 cup frozen corn
1 red bell pepper, thinly sliced
2 cups shredded chicken (you could use a store-bought rotisserie chicken if desired, or cook 1lb of chicken when you are cooking the onions)
2TB taco seasoning
Juice of 1 lime
Juice of 1 lemon
¼ cup cilantro, chopped
2 Roma tomatoes, diced
1TB Red wine vinegar, more to taste
1 head butter lettuce (or other salad greens)
1 medium avocado, diced
Instructions:
1. In a large pot cook the quinoa according to the package instructions, then stir in the salt.
2. Heat a large skillet over medium heat. Add the oil, garlic, and onion and cook until fragrant. (Add chicken now if cooking from raw).
3. Add the beans, corn, bell pepper, chicken and taco seasoning and heat until warm. Add these ingredients to the large pot of quinoa, then add the lemon and lime juice, cilantro, tomatoes and red wine vinegar. Add additional salt or vinegar to taste.
4. Serve on a bed of lettuce and top with avocado.