Our only diet secret is easy. Eat all the colours of the rainbow, most of the time! Just look at the spectrum of colour in our Meatless Monday meal idea for rainbow quinoa taco salad. It’s full of flavour and we especially like the little zing from the creamy sunflower dressing. You might not find a pot of gold at the bottom of your bowl, but you’ll feel good eating this festive and filling salad.
** makes 4 servings
1/2 C rainbow quinoa
1 C water
1/4 C tsp sea salt
8 C chopped romaine lettuce
1 small can black beans (approx. 1 C), drained and rinsed
1 C frozen corn, thawed
2 avocados, diced
1/4 C finely chopped red onion
1/2 C diced tomato
1/4 C cilantro leaves, finely chopped
2 tsp lime juice
corn chips, for serving (optional)
1/2 C raw sunflower seeds (soaked for 3 hours)
1/2 C water
1 lime, juiced (approx. 2 1/2 tbsp)
1 tsp apple cider vinegar
2 tsp hot sauce
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/4 tsp sea salt
1/4 tsp ground pepper
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 approx.. 15 minutes or until all the water is absorbed.
Meanwhile combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.
Drain and rinse the soaked sunflower seeds and then add to a high-powered blender with remaining dressing ingredients. Combine until smooth.
Just before serving dress the chopped romaine lettuce in a large mixing bowl with 4 tbsp of dressing and then divide portions into serving bowls.
Top each serving with quinoa, black beans, corn, diced avocado, fresh tomato salsa, and another drizzle of dressing. Serve with corn chips on the side if desired.