Copyright © 2018 Sweet Peas and Thyme 

  • Grey Facebook Icon
  • Grey Instagram Icon
  • Grey Twitter Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon
Latest Posts

February 5, 2019

January 3, 2019

June 29, 2018

June 22, 2018

June 15, 2018

June 5, 2018

June 5, 2018

April 18, 2018

Please reload

Archive
Please reload

Quinoa Taco Salad

April 18, 2018

Good morning ladies and gents! It's sunny this morning, but I know it won't last... The weather in Seattle has been absolutely depressing that past few weeks - constant rain and breezy conditions. The only plus side is extending our soup season! I've been making Thai soups weekly...I just can't get enough. But atlas, here we have a different take on things; tex-mex. Although my heart is fully craving Thai food these days, my second greatest love is Mexican food. My favorite things about Mexican food...avocado, sour cream, cheese, refried beans, and enchilada sauce. So...basically everything right? Oh, we can't forget the tortillas too. 

This tex-mex bowl is made of entirely leftovers from the evening before, which were vegetable enchiladas. In this bowl I have seasoned quinoa, zucchini, mushrooms, corn, and jalapenos. Mixed in with fat-free refried beans, Heidi-Ho Chia Cheeze, fresh scallions, cilantro, sliced black olives, all topped with hot sauce (and if I had sour cream and avocado, those would certainly be added on their too!)

You can saute this dish in a non-stick pan, but I honestly just nuked it in the microwave for 5 minutes. Easy meal, saving you time. 


Vegan. Gluten-Free. Oil-free. Sugar-free.

Serves 2
No special equipment needed


1 c. pre-made quinoa
1 tsp. enchilada mix seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. salt
1 zucchini, sliced into rounds
1/2 c. cremini mushrooms, cooked
1/2 c. organic frozen corn 
1/2 c. refried fat-free beans
1/4 c. enchilada sauce (my current favorite)
1/4 jalapeno, sliced (remove the seeds for a more mild flavor) 
1 scallion, sliced
1/4 c. cilantro, roughly chopped  
1 tbsp. black olives, sliced 
2 tbsp. pico de gallo salsa 
2 tsp Hot sauce (I prefer Cholula)
1/4 Avocado

Kite Hill Sour Cream (also known as their unsweetened yogurt) 

Basically all you need to do is add everything to a large bowl (minus the garnishes) and microwave on high-power for 3-5 minutes, just until well-heated. Once your dish is heated, top with scallion, cilantro, black olives, avocado, sour cream, pico and hot sauce! 

Optional (not included in nutrition facts):

2 small corn tortillas, slider-size, cooked in a toaster until crisp (a great low-fat version of a fried tortilla!) 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload