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Rainbow Quinoa Taco Salad with Vegan Dressing

Rainbow Quinoa Taco Salad with Vegan Dressing
Yields
4 servings

Healthy rainbow taco salad with a creamy sunflower dressing for a bit of zing.

Courtesy of Lauren Toyota and John Diemer of hot for food blog

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ingredients

Salad

½
cup rainbow quinoa
1
cup water
¼
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
¼
cup red onion, finely chopped
½
cup tomato, diced
¼
cup cilantro leaves, finely chopped
2
tsp lime juice
corn chips, for serving (optional)

Dressing

½
cup raw sunflower seeds, soaked for 3 hours
½
cup water
1
lime, juiced (approx. 2 ½ Tbsp lime juice)
1
tsp apple cider vinegar
1
tsp hot sauce
1
Tbsp nutritional yeast
1
tsp garlic powder
1
tsp onion powder
¼
tsp sea salt
¼
tsp ground pepper
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directions

Step 1

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.

Step 2

Meanwhile combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.

Step 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.

Step 4

Top each serving with quinoa, black beans, corn, diced avocado, fresh tomato salsa, and another drizzle of dressing.

Step 5

Serve with corn chips on the side if desired.

Step 6

Drain and rinse the soaked sunflower seeds and then add to a high-powered blender with remaining dressing ingredients. Combine until smooth.

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