July 20, 2018
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
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"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."
Mix together the cooked quinoa, lentils and chopped cilantro; set aside.
Whisk together the olive oil, lime juice, garlic, cumin, chili powder, paprika, salt and cayenne and gently mix with the quinoa mixture.
Top with the remaining ingredients and serve with your favorite corn tortilla chips to scoop up with.
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