Thursday, July 14, 2011
Don't you love how recipes evolve and change? I think it's fun. This recipe started with one that my friend Tammy enjoyed. She's gluten and dairy free, eating almost no processed foods, and she feels great eating like that. She's been a great encouragement for me in the last year being dairy free. So, she loves this recipe for Quinoa Taco Salad from the glutenfreegoddess. And she goes on and on about it so much that I knew I had to try it. I'm glad I did!
I had some black beans and leftover chicken hanging around, so I also added those. I used scallions in place of the onions. And, because we were eating this for a regular supper, not a light meal, I went for a heavier salad dressing. I borrowed the recipe from our beloved Mexican Chicken Salad. It's a balsamic chipotle vinagrette, and it worked very well with this recipe.
So, there you have it. Inspired by something new, anchored with something familiar, and creating something totally delicious.
4 T balsamic vinegar
a little less than 2/3 cup oil
2 chipotles in adobo, minced finely
salt, about 1/2 teaspoon
Juice from 2 limes
1 cup quinoa, cooked in 2 cups water (just like rice)
1 3/4 cups cooked black beans
1 bunch scallions, chopped
1 jalapeno, diced
1 cup cooked, shredded or cubed chicken
1 cup frozen corn
1 avocado, diced
Lettuce for serving
Cilantro for serving
In a large bowl, whisk together the vinegar, oil, chipotles, salt, and lime juice. Add the quinoa and fluff with a fork. Add other ingredients, and carefully stir together. Serve over a bed of lettuce mixed with cilantro. This is good right away or, even better, after a couple of hours in the fridge to allow the flavors to meld.
I'm linked to Tasty Tuesday over at Balancing Beauty and Bedlam. Check it out!