Southwest Quinoa Taco Salad Bowl

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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This recipe makes more quinoa salad and beef than is needed for the 2 servings the recipe’s written for. If you’re making this for 4 servings, just up the salad ingredients and you’ll have enough quinoa and beef. The leftover quinoa is even better the next day and can be eaten on its own! I stirred the leftover beef into some eggs in the AM and some more on a salad later the next day.

Serves: 2


Southwest Quinoa Salad
1 cup quinoa
2 cups water
2 cloves garlic, minced
2 limes, zested (we’ll use the juice later!)
1½ teaspoons chili powder
½ teaspoon salt
¼ teaspoon pepper
15 oz can corn, drained and rinsed
15 oz can black beans, drained and rinsed
3 red Bellafina peppers, diced
1 lime, juiced

1 tablespoon coconut oil
1 pound grass-fed beef
½ teaspoon each salt and pepper
½ teaspoon cumin

1 head romaine, chopped
1 lime, juiced
1 tablespoon extra virgin olive oil
1 tomato, diced
1 avocado, sliced
¼ cup sour cream


In a medium saucepan combine quinoa, water, garlic, lime zest, chili powder, salt and pepper. Bring to a boil, then cover and reduce to a simmer for 15 minutes.
While the quinoa cooks, add the corn, black beans, Bellafina peppers and juice of 1 lime to a large mixing bowl. Once the quinoa is cooked, allow it to cool slightly then add it and stir to combine. Set aside.

Heat a heavy bottom skillet over medium – medium high. Add coconut oil. Season beef with salt, pepper, and cumin. Add beef to the pan and don’t stir for at least 3 min or until browned. Then continue cooking and break up the meat with a spoon for another 5-7 minutes or until cooked.

Toss the romaine with the juice of one lime and olive oil. Season with salt and pepper.

To assemble, plate the dressed romaine on the bottom of your dish. Top with quiona salad, beef, tomato, avocado and sour cream.

Adapted from a recipe by Alicia Shaw on