Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (uncooked)
  • 2 cups low-sodium chicken broth
  • 1/4 tsp sea salt (plus more - see below)
  • 1 tbsp olive oil
  • 1/2 yellow onion (diced)
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp garlic powder
  • 1 lb ground buffalo* (can use lean ground beef)
  • 1 1/2 tbsp tomato paste
  • 1/4 tsp ground cumin
  • 1/8 tsp paprika
  • 1/8 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1/ 8 tsp dried oregano
  • 1 15 oz can black beans (drained and rinsed)
  • 1 15- oz can olives (sliced)
  • 1/2 cup grape tomatoes (sliced in half)
  • 1/3 cup shredded cheddar cheese

Instruction

  • To make the quinoa, combine the quinoa with low sodium chicken broth and a little sea salt in a sauce pan. Bring this to a rolling boil over high heat, then reduce the heat to low and cook, covered, for an additional 15-20 minutes, until all the liquid is absorbed. Fluff the quinoa gently with a fork, and then set aside.
  • To make the taco meat, heat the olive oil over medium-high heat in a large skillet and add the diced yellow onion. Cook the onion until it starts to sweat and become tender, about 4-6 minutes.
  • Add the ground buffalo and break into smaller crumbles.
  • Season the buffalo with tomato paste, ground cumin, sea salt, black pepper, garlic powder, paprika, chili powder, cayenne pepper, and dried oregano and then stir to mix well.
  • Cook until the meat is well-browned and cooked through, about 6-8 minutes.
  • To assemble the stackers, it’s best to use a quart sized mason jar so all the layers stack nicely.
  • Divide the amounts among 4 different mason jar. Start with a layer of the cooked quinoa, followed by some rinsed and drained black beans, then the seasoned buffalo mixture, some sliced black olives, sliced grape tomatoes, and then top it off with a little shredded cheddar cheese.
  • You can enjoy right away or store in the fridge for 4-5 days, making it the perfect prep-ahead lunch to bring with you on the go.
  • I like to add freshly sliced avocado when I’m ready to enjoy this tasty quinoa taco stacker.