A few years back, Justin and I decided we wanted to eat a little healthier. So, we decided that once a week we would have vegetarian dinners. At this point in time, quinoa was a huge fad. I decided to give it a go, but I was unsure how Justin would feel about quinoa tacos…
I made it and held my breath as I told him what dinner was when he got home from work. But, after one taco, he ate a second. Then a third. He loved it. He liked the texture and the flavor. We had a healthy Mexican recipe!
Now, wait a second. This recipe is called Quinoa Chicken Taco Salad…I know, I know.
It started out as just plain Quinoa Taco Salad. And it was delicious. But, then it got boring. So, we decided to add chicken to it. So, keep that in mind–you can make this recipe with or without chicken.Check out this #healthy quinoa chicken taco salad #recipe! Click To Tweet
Another plus with this recipe is it’s gluten-free. Every month, we sign up to feed the pair of missionaries assigned to our congregation. This is a two year (or 18 month for girls) proselytizing mission that young single adults of the LDS Church go on. To help with costs, members of the Church sign up to feed them dinner every day of the week. Justin says he was very well taken care of by members while he was a missionary and so he wants to pay it forward. I whole-heartedly agree.
This current pair of sister missionaries as someone who is gluten-free. So, we’ve had to be careful about what we serve her. Every time we sign up to feed them, we always ask them if what we are planning is ok. Last month, we had a baked potato bar and ice cream. This time, she said that Quinoa was ok to have on her gluten-free diet.
#Glutenfree taco salad recipe! Click To Tweet
This recipe is also child-friendly. You can control the balance of spice in this dish, so if your kids don’t like spice, tone it down. It can also be used for actual tacos or taco salad. We’ve done it both ways numerous times.
- 1 cup uncooked quinoa
- 3 chicken breasts
- 2 cans diced tomatoes
- 1 can corn
- 1 can black beans
- 1 cup chicken broth
- red pepper flakes
- red chili powder
- garlic powder
- black pepper
- 30 small corn tortillas
- vegetable oil
- Preheat oven to 350*
- Cut tortillas into quarters. Place quarters on cookie sheets.
- Spread vegetable oil over chips lightly (I use a basting brush). Sprinkle with salt.
- Bake about 7 minutes--keep an eye on them, depending on your oven. Take them out when they are crispy and starting to brown on the edges.
- Pour quinoa into a pot with 2 cups of water. Bring to a boil. Reduce heat, cover, and let simmer for about 10 minutes.
- While the quinoa is cooking, cook the chicken in a separate pan. Once it is cooked through, either cut into small pieces or shred with forks.
- Fluff quinoa with a fork and add in chicken broth, chicken, tomatoes, corn (drained), and black beans (drained). Bring back up to a boil, then reduce heat. Stir occasionally for about 5-10 minutes.
- When it begins to thicken, sprinkle in the cumin, cilantro, red pepper flakes, red chili powder, salt, pepper, and garlic powder to taste. Stir.
- Serve with chips. Top with whatever else you typically put on tacos (for me, that's cheese and sour cream).