Directions for: Rainbow Quinoa Taco Salad with Vegan Dressing
Ingredients
Saladcup rainbow quinoa
1 cup water
tsp sea salt
8 cups romaine lettuce, chopped
1 small can black beans (approx. 1 cup), drained and rinsed
1 cup frozen corn, thawed
2 avocados, diced
cup red onion, finely chopped
cup tomato, diced
cup cilantro leaves, finely chopped
2 tsp lime juice
corn chips, for serving (optional)
Dressingcup raw sunflower seeds, soaked for 3 hours
cup water
1 lime, juiced (approx. 2 1/2 Tbsp lime juice)
1 tsp apple cider vinegar
1 tsp hot sauce
1 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
tsp sea salt
tsp ground pepper
Directions
Salad1. In a small pot combine quinoa, water, and sea salt. Bring to a boil, then cover with a lid and reduce heat to simmer. Cook for approximately 15 minutes or until all the water is absorbed.
2. Meanwhile combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.
3. Just before serving dress the chopped romaine lettuce in a large mixing bowl with 4 tablespoons of dressing and then divide portions into serving bowls.
4. Top each serving with quinoa, black beans, corn, diced avocado, fresh tomato salsa, and another drizzle of dressing.
5. Serve with corn chips on the side if desired.
Dressing1. Drain and rinse the soaked sunflower seeds and then add to a high-powered blender with remaining dressing ingredients. Combine until smooth.
See more: Healthy, Lunch, Salad, Vegan, Vegetables, Vegetarian