Taco Salad
This taco salad is filling enough to be a meal and is packed with flavor and texture. Thanks to seasoned cooked beef and a vinaigrette made earlier in the week,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Serving bowl
Ingredients
- 3/4 cup Quinoa, uncooked
- 1 1/2 cups Stock, any type
- 2 oz Olives, any type, sliced (look for pre-sliced)
- 2 Tomatoes, medium, chopped
- 2 Avocados, medium, cubed
- 8 oz Lettuce, romaine, chopped
- ~1 lb Cooked Mexican Ground Beef (leftover from Tuesday)
- 1 cup Tortilla chips, crushed
- 1/4 Jalapenos, chopped
- 2 Tbsp Cilantro, leaves torn and chopped
- 2 cloves Garlic, chopped
- 1/3 cup Yogurt
- 3 Tbsp Oil, olive
- 1 tsp Mustard, Dijon
- 2 tsp Lime juice
- 1/4 tsp Honey
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