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1
Combine 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 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.
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2
To make the taco meat, heat olive oil over medium-high heat in a large skillet and add diced yellow onion. Cook the onion until it starts to sweat and become tender, about 4-6 minutes.
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3
Add the ground buffalo and break into smaller crumbles. Season 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 meat is well-browned and cooked through, about 6-8 minutes.
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4
To assemble the stackers, it's best to use a quart-sized mason jar so all the layers stack nicely. Divide the amounts among mason jars. 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.
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5
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.
