Shell-Less Taco Bowls with Quinoa

non-veg non-veg Gluten Free| Low GILow Carb | Grain Free 

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Serves 2

 

INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
For the Meat
Chicken (or preferred meat) or Paneer 250g, ground 0 Nil
Apple Cider Vinegar ½ Tbsp. 0 NIl
Chili Powder 2 ½ Tsp. 0 Nil
Garlic 4 cloves, minced <10 Negligible
Cumin ¼ Tsp. <10 Negligible
Pepper ¼ Tsp. 0 Nil
Sea Salt As per taste 0 Nil
For the Bowls
Quinoa ¼ Cup 53 Borderline Moderate
Water ½ Cup 0 Nil
Lettuce and Kale 1 Cup, roughly chopped <10 Negligible
Sprouts and Black Beans ½ Cup <40 Low
Onions ¼ Cup, cut into half rings <10 Negligible
Black Olives ¼ Cups, sliced <20 Very Low
Tomatoes 1/3 Cup, diced <20 Very Low
Fresh Cheese 1/3 Cup, shredded 0 Nil
Sour Cream ½ Cup 0 Nil
Green Onions and Cilantro For garnish <10 Negligible

Note: All ingredients used should be organic, free from pesticides and Non-GMO.

Method:

  • First, bring ½ cup of water to a boil with a lid. Add the quinoa and let it boil. Cover the vessel and simmer until liquid is absorbed on medium flame for about 10mins. Remove from heat, cover and let it stand for 15mins.
  • While the quinoa cools down, set up the bowls. Cut all the veggies and greens and get the sprouts and black beans ready. The recipe calls out for two bowls hence serve the veggies in halves.
  • Now pre-heat a pan on medium flame and cook the ground meat of your choice, stirring continuously until it begins to brown. Stir in the apple cider vinegar, chili powder, garlic, cumin, pepper and sea salt. Cook until ready to eat.
  • In one bowl add half the portion of the meat and the quinoa rice and the other half in the other bowl.
    Add in a dollop of sour cream in both and sprinkle some fresh cheese and garnish with chopped green onions and cilantro. Season with dried herbs if desired.
  • ENJOY!

 

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