Taco Tuesday Treat

By: Desmonae Flowers ( ADASHOFDES)


These festive salads are good for Taco Tuesday, served as an appetizer or lunch as it is filling and healthy. The ingredients are layered for a new flavor in every bite.

Preperation Cook Time Total Time Servings
15 Min 32-36 Min 47-51 Min 6

Ingredients:

  • 2 cups quinoa White or Tri-Colored (rinsed)
  • 3 large ears of Corn
  • 2 cans Black Beans
  • 1 cup diced fire roasted tomatoes
  • ⅓ cup diced red onions
  • 1 lb. Jumbo Shrimp (peeled and devained)
  • Cilantro for Garnish
  • 2 tbsp fresh lime juice
  • 2 cups of quacamole
  • ½ cup Fresh ground black pepper and kosher salt mixed
  • 2 cloves of minced garlic
  • 1 tbsp of extra-virgin olive oil
  • ½ cup Asiago Cheese
  • 6 Small elevated bowls (Walmart, Party City or Dollar Tree)

Directions:

  1. In a small saucepan bring two ½  cups of water to a boil. Add the quinoa, reduce heat and let simmer for 15 minutes until tender and most of the water will dissolve. Drain and let cool.
  2. In a cast iron skillet or flat top heat to 350 F and grill corn for 5-7 minutes on each side and let cool. Cut kernals off the cob.
  3. Place a pound of shrimp in 350 F cast iron skillet or on a flat top and grill until pink 7-8 and season with 2 tbsp of salt and pepper. Remove for heat
  4. In a small saucepan heat up beans on medium heat for 5-6 minutes and remove from heat.
  5. Heat 1 tbsp of olive oil and garlic in a pan on medium heat until garlic is aromatic 5-7 minutes. Toss shrimp in mixture.
  6. At the bottom of the elevated bowls place ⅓ cup of guacamole, next layer with ¼ cup of black beans, ¼ cup of corn, ⅓ cup of quinoa, the last layer will be a little of everything tsp of black beans, 1 tsp of corn, 1 tsp tomatoes, a dash of red onions, 4-5 shrimp, sprinkle with asiago cheese and lime juice. Garnish with cilantro.

For more recipes make sure to visit ADASHOFDES

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