Quinoa Taco Salad Recipe
My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top, if you desire.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegan
grains
side dish
salads
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- sea salt
- extra virgin olive oil
- 1 cup quinoa cooked in two cups water
- juice from 2 juicy limes
- 2 -3 tablespoons fresh chopped cilantro or parsley
- 1 half small red or purple onion diced fine
- 1 small yellow bell pepper cored, seeded, diced fine
- 1 cup roasted corn kernels (i used frozen, roasted on a cookie sheet for 6-7 minutes, then
- 1 large head of crisp romaine lettuce washed, dried, sliced crosswise
- gluten-free tortilla chips
- 1 large avocado pitted, peeled, diced
- Carbohydrate 14.266525 g
- Cholesterol 0 mg
- Fat 9.342 g
- Fiber 4.49924986064434 g
- Protein 2.4968 g
- Saturated Fat 1.345844 g
- Serving Size 1 1 Serving (133g)
- Sodium 149.388825 mg
- Sugar 9.76727513935566 g
- Trans Fat 0.611819000000001 g
- Calories 137 calories
Fluff the cooked quinoa with a fork. Scoop into a bowl. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments. Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges. Serve with an extra lime wedge.
