rainbow quinoa taco salad | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/05/04/rainbow-quinoa-taco-salad/

My only diet secret is easy. Eat all the colors of the rainbow, most of the time! Just look at the spectrum of color in this Meatless Monday meal idea for rainbow quinoa taco salad.

It’s full of flavor and I especially like the little zing from the creamy sunflower dressing. Taco salad is also a great way to get all the flavors you love in Mexican food, without consuming your weight in corn tortillas.

You might not find a pot of gold at the bottom of this bowl, but you’ll feel good eating it!

Watch how easily it comes together in the video below or keep scrolling for the recipe!

rainbow quinoa taco salad

Ingredients

salad

1/2 C rainbow quinoa1 C water1/4 tsp sea salt8 C chopped romaine lettuce1 398 ml/14 oz can black beans, drained and rinsed (about 1 1/4 cups)1 C frozen corn, thawed and drained2 avocados, diced1/4 C finely chopped red onion1/2 C diced tomato1/4 C packed cilantro leaves, finely chopped2 tsp lime juicecorn chips, for serving

creamy sunflower seed dressing

1/2 C raw sunflower seeds, soaked for 20 minutes in hot water1/2 C water1 lime, juiced (about 2 1/2 tbsp)1 tsp apple cider vinegar2 tsp hot sauce1 tbsp nutritional yeast1 tsp garlic powder1 tsp onion powder1/4 tsp sea salt1/4 tsp 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.

The post rainbow quinoa taco salad appeared first on hot for food by Lauren Toyota.

vegan scalloped potatoes recipe

These vegan scalloped potatoes are a delightful twist on a classic with the added caramelized onions on top!

vegan caramelized onion scalloped potatoes

These vegan caramelized onion scalloped potatoes are a delightful twist on a classic and will satisfy everyone at your holiday gathering!

vegan pumpkin lasagna

I'm in the full-swing fall spirit, even though it's still nearly 95°F here in LA-I live in the valley! Those who are long-time hot for foodies know that I'm not into spooky eats. I like to keep it classy. Enter this vegan pumpkin lasagna.

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

These vegan cabbage rolls are stuffed with sundried tomatoes, mushrooms, and sunflower seed ricotta. Super delicious!

vegan scalloped potatoes recipe

vegan caramelized onion scalloped potatoes

vegan pumpkin lasagna

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

hot for food

Categories

Social Footprints