Taco Salad with Chickpea & Quinoa Chili

The Sundance Film Festival has arrived to Park City!  We avoided the crowds last night and stayed in with this tasty meal.  We’ll adventure to Main Street this weekend!  We ate two big portions, and I had plenty leftover for lunch the next day.

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EVOO (Extra Virgin Olive Oil)

2 cloves garlic; minced

1/4 yellow onion; diced

1/2 red bell pepper; chopped

My Ocho Spice Mix (sprinkle of each: salt, pepper, cumin, coriander, chili powder, garlic powder, oregano, cayenne)

1/2 cup broccoli florets, chopped

1/2 cup chickpeas

1/2 cup quinoa

1 cup water

3 TBS salsa

2 TBS tomato sauce

Spinach (or greens of choice)


Tortilla/Corn chips of choice

1/2 green onion; chopped

Wedge of lime or lemon

Cook the quinoa according to directions.  While the quinoa cooks, drizzle some olive oil in a large fry pan, and add the onion, garlic, peppers and some ocho spice mix.  Cook until onion starts to soften.

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Add the broccoli florets, chickpeas, more ocho spice mix, tomato sauce and salsa.  Cook for a couple minutes then add the quinoa and mix until combined well.

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Scoop the chili over spinach, and top with green onions, chips and avocado.  For some extra moisture, drizzle with some olive oil and fresh lime/lemon.

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