Tex-Mex Quinoa Skillet
Arugula with Lime Vinaigrette
Ingredients
- 1 (10-oz) pkg frozen Southwest quinoa blend (such as Path of Life)
- ½ lb lean ground beef
- ½ cup chopped onion
- 1 Tbsp minced garlic
- ¾ cup shredded Mexican-blend cheese
- ½ (16-oz) jar chipotle salsa (such as Frontera)
- 1 small avocado, sliced
- ¼ cup reduced-fat sour cream
Instructions
- Cook quinoa according to package directions.
- Meanwhile, cook beef, onion, and garlic in a large skillet over medium-high heat 5 to 6 minutes or until beef is browned and crumbly. Stir in quinoa, ½ cup cheese, and salsa; sprinkle with ¼ cup cheese.
- Cover and let stand 3 to 5 minutes or until cheese is melted. Top with avocado; serve with sour cream.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- 2 tsp honey
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 1 (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 | 3 | 3 | |
| Calories |
533
|
110
|
643
|
| Fat (g) | 31 | 9 | 40 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 35 | 6 | 41 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 697 | 248 | 945 |
Quick & Healthy Meal Plan
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