Meatless Monday: Taco Salad

Sep 04, 2017

Taco Salad was one of the first things I learned how to make. I'm talking summer school, Home Economics, summer before 3rd or 4th grade.

Important side note: in my opinion, Home Ec is one of the most valuable classes in school. It was also my personal favorite. Can you imagine if there was some sort of home ec class incorporated in every grade during your time in school. Imagine how much better us millennials would be at adulting. What if we had more practical skills in our back pocket like how to pay taxes, how to fold laundry (oh...that's just me...), or how to cook the perfect meal. Instead, we learn things like how to light a Bunsen Burner or say our phone numbers in Japanese (still cool). These are things I learned but haven't used since graduating 8th grade. However, Home Ec is quite the opposite. During my short time in Home Ec the teacher taught us how to separate eggs (not that I eat eggs anymore, but still useful), iron (hate it, but at least I can), and sew. These are very practical skills, yes? Anyways. Education rant over.

Taco Salad. 

This meal is inspired by YDIP's Week 5 Taco Salad. You can follow the directions from that salad, and simply replace the meat for the quinoa in this recipe. The quinoa in the recipe is also a great substitute to meat in regular tacos! Did I mention that my hubby said this salad was the best salad he ever had, and would pay for it in a restaurant. Thank you, Jasmine. 

One more pro to this recipe is that this is another excellent meal to set up as a bar. Everyone can customize their salad to the ratios of their choice. That is very important in our household. It's also great if not everyone is vegan in your house, because you can add additional ingredients like cheese or meat to satisfy everyone's cravings.

INGREDIENTS:

Produce:

1 Head of Lettuce (shredded)
2 Corn Ears
1/4 cup Cilantro (chopped)
1 Carrot (shredded)
1 Tomato (diced)
1 Avocado (sliced)
1 Lime (cut into 6 slices)
1/4 Scallions (chopped)

Baking & Spices:

1 Tbsp Nutritional yeast
1/2 Tsp Garlic Powder
2 Tsp Ground Cumin
2 Tsp Chili Powder
Salt & Pepper to Taste

Oil, Vinegar, & Condiments:

1/2 Cup Salsa
1 tbsp Coconut or Avocado Oil

Other:
1 Cup Quinoa
1 Cup Vegetable Broth
3/4 Cup Water
1/2 Cup Pepitas
2-4 Tortillas (or 1 Cup Crushed Tortilla Chips)
1 Can Black Beans

INSTRUCTIONS:

1. Heat a medium saucepan over medium heat. Rise quinoa.
2. Add quinoa to pan and toast for 4-5 minutes, stirring regularly.
3.Add vegetable broth and water and bring to a boil over medium-high heat, stirring occasionally.
4. Once boiling turn heat to low and cover for 15-25 minutes (until liquid is absorbed).
5. Fluff with a fork, take off the heat, and left sit for 10 minutes with lid still partially on. 
6. Preheat oven to 375 degrees.
7. Add quinoa to a large bowl and add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Combine thoroughly.
8. Spread quinoa out on a lightly greased (or parchment-lined) baking sheet.
9. Bake for 20-35 minutes, tossing half way through. The quinoa is done it's fragrant golden brown. 
10. While the quinoa is cooking prepare the remaining ingredients of the salad bar. 
11. Toast pepitas in small sauce pan on low heat for 3-5 minutes. 
12. Cut tortillas in bite size pieces and toast in oven for 3-5 minutes until golden and crispy.
13. Microwave Corn, in husk, for 3 minutes. Peel husk off and cut corn off the cob once cooled.
14. Cut up remaining ingredients. 
15. To serve, create your desired salad combination and top with salsa and hot sauce of choice. 

RETURN TO THE HOMEPAGE
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