With Cinco de Mayo just around the corner, I wanted to make a gluten free, corn free taco option to share. Since I don’t usually have the option of tortillas, I have fallen deeply in love with the quinoa taco salad option. For a vegan version, check out my Coconut Quinoa Salad with Mango vinaigrette recipe.
For this recipe, I feature grass fed ground beef, black beans, quinoa, avocado, tomatoes and a lime sour cream dressing. This recipe is easy and delicious. It makes for great lunches on the go for the week. I just put the dressing on the side and add avocado fresh. Serve for a festive taco night with my Cucumber Margaritas. (Coming to the blog next week.)
The Palette. Grass fed beef, quinoa, avocado, lime, black beans, cherry tomatoes, cilantro and romaine lettuce.
Beef Quinoa Taco Salad
- 1 pound grass fed beef
- 1 tablespoon coconut oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 limes
- 1 can black beans, rinsed and drained.
- 1 cup chopped cherry tomatoes
- 1/2 cup diced black olives
- 1 avocado
- 2 cups of cooked quinoa
- 4 cups chopped romaine lettuce
- 4 tablespoons sour cream
- cilantro to garnish
Marinade beef in juice of one lime with cumin, chili, onion and garlic powder. Marinade for 30 minutes to overnight. (I store in a mason jar in fridge.) In a skillet heat one teaspoon coconut oil. Drain the beef from the marinade and cook over medium heat. Stir and cook til cooked through. About 10 minutes. Set aside and cool. To make salad dressing, juice of one lime and add 4 tablespoons of sour cream. Season with a pinch of salad. Build salad with the shredded lettuce first. Then layer the beef, beans, quinoa, tomatoes, olives and avocado. Garnish with chopped cilantro and lime sour cream dressing. Enjoy and Fiesta!