A healthy and delicious twist on a classic taco salad recipe!
This dish can be eaten on its own or enjoyed with an egg or cooked lean turkey. This easy to make recipe is the perfect healthy lunch to bring to school or work.
Quinoa is the base of this recipe and is a powerhouse of nutrients. It is a great source of protein, fibre, manganese, folate and so much more. If you have not yet tried quinoa, it has a light and fluffy texture. Quinoa has a slight nutty taste however it absorbs the flavours of the other ingredients in the dish. Definitely give it a try if you haven’t already!
Along with quinoa, this taco salad includes corn and black beans. These ingredients provide lots of fibre, which will help keep you feeling full for longer. If black beans aren’t your favorite, play around and try swapping them for chickpeas or white beans.
This wouldn’t be a taco salad without loads of veggies! Adding cucumbers, bell peppers and tomatoes gives the salad variety. They also add a great amount of vitamins and minerals. To kick up the spice level, add some extra spicy salsa to the recipe. Last but not least, cilantro and avocado tie everything together and help create a creamy flavorful dish!
Quinoa Taco Salad Recipe
Ingredients (serves 5):
- 4 cups quinoa, cooked
- 1 cup corn
- 1 cup black beans
- 1 cucumber, chopped
- 1 orange bell pepper, chopped
- 1 tomato, chopped
- ¼ cup cilantro, chopped
- ½ cup salsa
- 1 avocado, sliced
Place all ingredients in a large bowl and mix together.
Notes: If not eating the salad right away, wait to add the salsa and avocado until you’re ready to eat it.
Written by Brittney DesRosiers, BSc. Human Nutritional Sciences and founder of the blog Exploring Healthy Foods. For more healthy options and inspiration from Brittney make sure to check out here website here along with her various social channels below!
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