Vegan Taco Salad
Vegan Taco Salad! With quinoa taco meat, corn, beans, avocado, tomatoes, taco chips and homemade French-style dressing.
Equipment
Ingredients
French Dressing
- 1/2 cup neutral oil
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Quinoa Taco Meat
- 1 cup quinoa
- 1 3/4 cup vegetable broth
- 1/3 cup salsa
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon oil
Vegan Taco Salad Ingredients
- 8 cups torn iceberg lettuce
- 1 cup chopped tomatoes
- 1 large avocado, diced
- 1 15-ounce can pinto beans, drained and rinsed
- 1/2 cup sliced black olives
- 1 cup cooked corn kernels
- 1 cup crushed taco chips
Instructions
Make the dressing
- Whisk together all the ingredients together in a bowl. Season to taste and set aside.
Make the quinoa
- Preheat the oven to 350 degrees F. Combine the quinoa and the broth together in a medium saucepan and bring to a boil. Cover and reduce heat to low and cook until quinoa is cooked through and fluffy, about 12-14 minutes. To the cooked quinoa, add the salsa, cumin, chili powder, garlic powder, salt, and oil and stir until well combined. Place in a single layer on a baking sheet and cook until golden brown and slightly crispy, about 20 minutes.
Make the salad
- In a large bowl, combine together the lettuce, tomatoes, avocado, beans, olives, corn, and cooked quinoa meat. Drizzle on 1/2 of the dressing and toss together. Add in the crushed taco chips and divide into four bowls and drizzle with remaining dressing.
Nutrition
Serving: 1servingCalories: 787kcalCarbohydrates: 83gProtein: 19gFat: 46gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gTrans Fat: 0.1gSodium: 1982mgPotassium: 1815mgFiber: 20gSugar: 23gVitamin A: 3424IUVitamin C: 28mgCalcium: 212mgIron: 8mg