Follow by Email


Saturday, April 14, 2018

Rainbow Quinoa Taco Salad with Vegan Dressing

Rainbow Quinoa Taco Salad with Vegan Dressing
directions for: Rainbow Quinoa Taco Salad with Vegan Dressing


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 crimson onion, finely chopped

½ cup tomato, diced

¼ cup cilantro leaves, finely chopped

2 tsp lime juice

corn chips, for serving (non-obligatory)

½ cup raw sunflower seeds, soaked for three hours

½ cup water

1 lime, juiced (approx. 2 half Tbsp lime juice)

1 tsp apple cider vinegar

1 tsp hot sauce

1 Tbsp dietary yeast

1 tsp garlic powder

1 tsp onion powder

¼ tsp sea salt

¼ tsp ground pepper

1. In a small pot combine quinoa, water, and sea salt. carry to a boil, then cowl with a lid and reduce warmth to simmer. prepare dinner for approximately 15 mins or until all the water is absorbed.

2. in the meantime combine diced tomato, red onion, cilantro and lime juice to make a sparkling salsa.

three. just earlier than serving get dressed the chopped romaine lettuce in a large blending bowl with four tablespoons of dressing and then divide portions into serving bowls.

four. pinnacle each serving with quinoa, black beans, corn, diced avocado, sparkling tomato salsa, and some other drizzle of dressing.

5. Serve with corn chips at the side if preferred.

1. Drain and rinse the soaked sunflower seeds and then upload to a high-powered blender with ultimate dressing substances. combine until clean.

No comments:

Post a Comment


author Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
Learn More →

social counter