Quinoa Lentil Taco Salad -Vegan
Servings
Prep Time
Cook Time
Ready In
Recipe: #29989
July 20, 2018
Categories: Salads, Bean Salad, Main Dish Salad, Vegetable Salad, Beans, Grains, Quinoa, Vegetables, Mexican, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, Summer, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Fresh Tomatoes, Frozen Vegetables, Make it from scratch, Lentils, All Occasions more
"I went to a popular local vegan restaurant and ordered a taco salad which I absolutely loved. When I left the restaurant my mission was to try and replicate the recipe, well it took me a few tries until I was happy with my “copycat” version of it and I think my efforts are well worth it. Serve this with tortilla chips to scoop up with."
Ingredients
Nutritional
- Serving Size: 1 (288.3 g)
- Calories 568.7
- Total Fat - 22.3 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 320.3 mg
- Total Carbohydrate - 74.9 g
- Dietary Fiber - 24.3 g
- Sugars - 4.7 g
- Protein - 20.3 g
- Calcium - 75.1 mg
- Iron - 6.9 mg
- Vitamin C - 58.6 mg
- Thiamin - 0.7 mg
Step 1
Mix together the cooked quinoa, lentils and chopped cilantro; set aside.
Step 2
Whisk together the olive oil, lime juice, garlic, cumin, chili powder, paprika, salt and cayenne and gently mix with the quinoa mixture.
Step 3
Top with the remaining ingredients and serve with your favorite corn tortilla chips to scoop up with.
Step 4
Enjoy!
Tips & Variations
No special items needed.
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