Name: Vegan Taco Salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 c. water -; 1 c. quinoa -; 1 (15-oz.) can black beans, rinsed and drained -; 1 (15-oz.) can pinto beans, rinsed and drained -; 1 c. corn -; 1 tbsp. taco seasoning -; Kosher salt -; Freshly ground black pepper -; Chopped romaine -; 1/2 small red onion, thinly sliced -; 1 c. cherry tomatoes, halved -; 1 bell pepper, chopped -; Tortilla chips -; 2 large avocados, pitted -; 1 chipotle in adobo sauce, plus 1 tsp. sauce -; Juice of 1 lime -; 1/4 c. fresh cilantro -; 2 cloves garlic -; 1/4 c. water -; 2 tbsp. extra-virgin olive oil -; 2 tbsp. white wine vinegar -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Taco Salad

1. 2 c. water -

2. 1 c. quinoa -

3. 1 (15-oz.) can black beans, rinsed and drained -

4. 1 (15-oz.) can pinto beans, rinsed and drained -

5. 1 c. corn -

6. 1 tbsp. taco seasoning -

7. Kosher salt -

8. Freshly ground black pepper -

9. Chopped romaine -

10. 1/2 small red onion, thinly sliced -

11. 1 c. cherry tomatoes, halved -

12. 1 bell pepper, chopped -

13. Tortilla chips -

14. 2 large avocados, pitted -

15. 1 chipotle in adobo sauce, plus 1 tsp. sauce -

16. Juice of 1 lime -

17. 1/4 c. fresh cilantro -

18. 2 cloves garlic -

19. 1/4 c. water -

20. 2 tbsp. extra-virgin olive oil -

21. 2 tbsp. white wine vinegar -

22. Kosher salt -

23. Freshly ground black pepper -

How to cook deliciously - Vegan Taco Salad

1. Stage

In a medium pot over medium heat, bring water to a boil. Add quinoa, reduce heat to a simmer, then cover and cook 12 minutes or until water is absorbed. Remove from heat, but keep covered for 5 minutes.

2. Stage

Add beans, corn, and taco seasoning to warm quinoa and toss to combine. Season with salt and pepper.

3. Stage

In a blender or small food processor, blend together dressing ingredients. Season with salt and pepper. Add more vinegar or water to thin dressing as desired.

4. Stage

In a large bowl, add romaine and toss with quinoa mixture, red onions, tomatoes, and bell pepper. Serve with chipotle dressing and tortilla chips.