My vegan quinoa taco salad is sans tomatoes. And bean-free. 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.
You'll need:
, rinsed, then cooked in two cups water (I use a rice cooker
to do this;
Fluff the cooked quinoa with a fork. Scoop into a bowl.
Ingredients:
Ingredients:
Extra virgin olive oil, as needed
Juice from 2 medium, juicy limes
Sea salt, to taste
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 cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced
Instructions:
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.
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.