As a mama on a budget I am always looking for ways to stretch our food in the healthiest way possible. Tacos are a favorite for us so I decided to swap the shell out for a piece of butterhead lettuce (romaine also works). From there I discovered I could easily add a cup of cooked quinoa to the mix to give us a superfood punch and easily double the amount of food I just prepared. With the quinoa in tow, these are very filling and we often use the leftovers for taco salads. I just add a bit of black beans and some kernel corn to the bowl and we’re good to go!
1 head large leaf lettuce (butterhead or romaine lettuce have worked best for us), separated and washed
1 lb ground turkey
1/2 cup uncooked quinoa
1/4 cup onion, diced
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 Tbsp chili powder
- 1/4 tsp oregano
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
Shredded cheddar cheese
Any other taco toppings you prefer
- In a small bowl, combine taco seasoning ingredients. Set aside.
- In a small sauce pan, add 1 cup water to the 1/2 cup uncooked quinoa. Bring to a boil before reducing to a simmer and cooking until water has been absorbed (like rice).
- In a large skillet, brown ground turkey and onion until cooked evenly. Add cooked quinoa and seasoning. Stir to combine.
- Observe your lettuce leaves to determine which way to fold (sometimes I am able to fold them by length, other times by width). Add meat and top with your choice of toppings.
- Serve immediately. Refrigerate leftovers.