Taco-less Taco Salad
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A colorful taco salad for a healthier plant-based taco night
Ingredients
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 red, orange and green bell peppers each, de-seeded and sliced
  • ½ tsp cumin
  • ½ tsp cayenne powder
  • 1 cup black beans, cooked from dry or canned
  • 8 cups Iceberg or romaine lettuce, shredded (about 1 head)
  • 1 avocado
  • ¼ cup shredded cheddar, Monterrey, and Jack cheese mix (optional)
Instructions
  1. Cook quinoa, per package instructions. Keep warm and set aside.
  2. In a medium frying pan, heat olive oil over medium heat.
  3. Add sliced peppers, cumin and cayenne powder, and cook until caramelized, about 5-7 minutes.
  4. Heat beans in a small saucepan on medium heat.
  5. Divide lettuce into four serving bowls, top with quinoa, beans, pepper, avocado and cheese (optional).
Recipe by Nutrition Squeezed at https://nutritionsqueezed.com/taco-salad/