rainbow quinoa taco salad
Just look at the explosion of color in this quick and easy rainbow quinoa taco salad!
Servings 4
Ingredients
salad
- ½ C rainbow quinoa
- 1 C water
- ¼ teaspoon sea salt
- 8 C chopped romaine lettuce
- 1 398 ml/14 oz can black beans, drained and rinsed (about 1 ¼ cups)
- 1 C frozen corn, thawed and drained
- 2 avocados, diced
- ¼ C finely chopped red onion
- ½ C diced tomato
- ¼ C packed cilantro leaves, finely chopped
- 2 teaspoon lime juice
- corn chips, for serving
creamy sunflower seed dressing
- ½ C raw sunflower seeds, soaked for 20 minutes in hot water
- ½ C water
- 1 lime, juiced (about 2 ½ tbsp)
- 1 teaspoon apple cider vinegar
- 2 teaspoon hot sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- 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 approximately 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, then add to a high-powered blender with remaining dressing ingredients. Combine until very smooth.
- Just before serving, dress the chopped romaine lettuce in a large mixing bowl with 4 tablespoons of dressing, 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.
