Quinoa Lentil Taco Salad -Vegan

4
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"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."

Original recipe yields 4 servings
OK

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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