Healthy Beef Quinoa Nachos
A tasty twist on nachos made with quinoa instead of chips!
Equipment
- Large Skillet
- 9 x 13 Glass Baking Dish
- Wooden Spoon
- Cheese grater
- Knife & Cutting Board
- Medium Saucepot
- Colander
Ingredients
- 1-2 lb. Ground Beef Depends on how many people you need to serve! 2 Pounds for more than 4 people.
- 2 Limes
- 1 Medium onion Red or white
- 2 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 2 Tbsp. Taco Seasoning
- 1-2 Cups Quinoa Depends on how many people you want to serve! 2 cups for more than 4 people.
- 1 Cup Shredded Cheese
- 1 Cup Chopped cilantro
- 1 Serving Pico de Gallo or Guacamole optional
Instructions
- Brown your beef in a large skillet, along with your diced onion. Once the onion is translucent and the beef is browned, drain off the fat in a colander. Put it back in the skillet and add in your seasonings. If you are using taco seasoning, add that in with about a ½ cup of water in the bottom of the skillet. Otherwise just season with onion powder, garlic powder, ½ lime, and salt + pepper.
- Start cooking your quinoa in the water (about 3 cups) over medium heat. I like to pre-soak my quinoa for about 15-30 minutes in a measuring cup. Then add it to boiling water until the quinoa is completely cooked through. Rinse again and drain.
- In a 9 x 13 glass pan add the quinoa mixture to the bottom and squeeze 1 full lime overtop. Sprinkle salt over the quinoa and layer the cheese, beef, and cilantro. Keep out about ¼ cup of cilantro for the topping.
- Bake for 10 minutes at 350 or until the cheese has melted all of the way through.
- Top with sliced avocados, guacamole, salsa, and the rest of the cilantro. Squeeze 1 /2 lime overtop and enjoy! You can add some black pepper here if you want, totally optional.