I’ve been watching what I eat very closely lately. Not just because I’m still in “Weight Loss” mode, but because I’m also in “Get Healthy” mode. So, I’ve been paying close attention to how I feel after I eat something… How does it effect my stomach and digestion? How does it make me feel? Do I feel more satisfied, hungry soon after, more alert, foggy, etc. Something I’ve noticed is that I seem to be sensitive to wheat. I’m not sure if it’s just wheat or if it’s the gluten in the wheat, but digestive issues I’ve noticed over the years and simply thought were just something I had to live with are connected to wheat. So, I’m trying new recipes that are wheat free or gluten free and wanted to share a new one I found. This particular recipe happens to be meat free too, but I’m personally still eating poultry and fish. Let me know if you try this one because I’d love to know what you think. The recipe comes from WebMD.com and is brought to you by The Gluten Free Goddess.
Total Servings: 4
Ingredients
1 cup quinoa cooked in two cups water
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes,
then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced
Instructions
Cook the quinoa per package instructions. Fluff the cooked quinoa with a fork. Scoop the quinoa into a bowl.
Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season the mixture with sea salt, to taste.
Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.
Serve with an extra lime wedge.
Additional Options:
- Add a cup of chilled, drained black beans, if you like your taco salad super hearty.
- Add sliced red or yellow cherry or grape tomatoes, if you desire.
- Sprinkle with the cheese of your choice.
- Serve with your favorite salsa on the side.
Nutritional Information Per Serving
Calories: 240
Carbohydrates: 41.2g
Cholesterol: 0mg
Fat: 4.4g
Saturated Fat: 0.6 g
Fiber: 5.4g
Sodium: 24 mg
Protein: 6.7 g
You can find the original recipe on WebMD.com here.
