Tex-Mex Quinoa Skillet
Arugula with Lime Vinaigrette
Ingredients
- 2 (10-oz) pkg frozen Southwest quinoa blend (such as Path of Life)
- 1 lb lean ground beef
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 2 Tbsp minced garlic
- 1½ cups shredded Mexican-blend cheese
- 1 (16-oz) jar chipotle salsa (such as Frontera)
- 1 avocado, sliced
- ½ cup reduced-fat sour cream
Instructions
- Preheat oven to 350°F. Cook quinoa according to package directions.
- Meanwhile, cook beef, onion, and garlic in a large ovenproof skillet over medium-high heat 5 to 6 minutes or until beef is browned and crumbly. Stir in quinoa, 1 cup cheese, and salsa; sprinkle with ½ cup cheese.
- Transfer skillet to oven, and bake 10 minutes or until cheese is melted. Top with avocado; serve with sour cream.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh lime juice
- 1½ Tbsp honey
- 2 tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 2 (5-oz) pkg arugula
Side Dish Instructions
- Whisk together oil, lime juice, honey, mustard, salt, and pepper. Drizzle greens with lime mixture. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
506
|
110
|
616
|
| Fat (g) | 29 | 9 | 38 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 33 | 6 | 39 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 696 | 248 | 944 |
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