Meatless Monday: Vegan Mexican Quinoa Taco Salad

Do you celebrate Cinco de Mayo? I love any opportunity to eat Mexican-inspired vegan meals!!! Last week, I shared one of my favorite Mexican-inspired meals, Quinoa Tacos.

20140504-211445.jpg(Source: Forks and Beans)

Today is Cinco de Mayo and I am happy to be sharing another one of my favorite Mexican recipes with you: Vegan Mexican Quinoa Taco Salad!

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This quick and easy vegan quinoa salad is perfect to make early and enjoy throughout the week. It’s packed with flavor, color, and texture. You will definitely get your Mexican fix without all the cheese or calories.

Vegan Mexican Quinoa Salad
Makes 4 servings

Ingredients:
1 cup (uncooked) quinoa
1 cup water
1 cup low-sodium vegetable broth
1 cup canned black beans, drained and rinsed
1 large avocado, pitted, peeled, diced
Juice from 2 medium limes
1 small pepper (any color), diced
1 cup salsa (or 1/2 cup salsa and 1/2 cup chopped fresh tomatoes)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon pepper
1 Tablespoon fresh cilantro or parsley, chopped
1 half small red or purple onion, diced
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
Gluten-free tortilla chips

Instructions:
1) Combine quinoa, water, and vegetable broth in a pot. Bring to a boil, then cover, reduce to a simmer, and cook 10 to 12 minutes (until all liquid is absorbed).

2) Let quinoa cool, then combine in a large bowl with all other ingredients (except the avocado) and add the fresh squeezed lime juice. Stir lightly to distribute.

3) 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 and enjoy!

So, call up your amigos and celebrate Cinco de Mayo with one of these delicious, fun, festive and filling Mexican-inspired Meatless Monday dishes!

Check out my Meatless Mondays page for all of my Meatless Monday posts!!

What’s your favorite Mexican dish?

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