Quinoa Taco Salad Bowl

Ingredients

Olive oil spray
1 medium onion chopped
3 cloves garlic minced
2 teaspoons taco seasoning
½ - 1 chipotle chili pepper in adobo sauce chopped fine
½ cup quinoa rinsed
1 cup vegetable broth
1 lime juiced
1 1/2 cups cooked pinto beans about 1 can
1 ½ cups frozen corn thawed
¼ cup chopped cilantro
6 cups romaine lettuce
1/2 cup grated Cheddar
1 avocado sliced
1 cup salsa
For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt

Instructions
Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently.

Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa, Olives, and any other desired toppings. Serve with tortilla chips and sour cream or Greek Yogurt.

https://wendypolisi.com/quinoa-taco-salad-bowl