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Black Bean & Quinoa Taco Salad

Black Bean & Quinoa Taco Salad

Salads

Course

Difficulty

Moderate

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 cup quinoa dry
2 cups water filtered
2 heads lettuce butter
1 can black beans
1 bell pepper red
1 large tomatoes red
1 cup corn, frozen
1 bunch cilantro (about 1 cup loosely packed)
1/2 cup olive oil extra virgin
1 tbsp red wine vinegar
2 limes juiced
1 tsp sea salt
pepper freshly cracked, to taste
avocado slices, optional
hemp hearts optional
salsa optional
hot sauce optional

Instructions

Place the quinoa and filtered water in a small saucepan over medium heat. Bring to a boil, then cover and reduce to low. Simmer until all liquid is absorbed. Allow to completely cool before adding to the salad.
Remove the lettuce from the roots, and rinse thoroughly. Spin to dry, or pat with clean kitchen cloths. Place in a large serving bowl, and set in the refrigerator while you wait for quinoa to cook. (Alternatively, cook and cool the quinoa ahead of time and prepare the salad now.)
Rinse & drain the black beans. Set aside.
Dice the bell peppers and tomato and shred the cilantro.
In a small bowl or jar, whisk together the olive oil, vinegar, lime juice, sea salt, and black pepper. Set aside until you’re ready to dress the salad.
Once the quinoa is cool, sprinkle it over the lettuce, and top with black beans, peppers, tomato, corn, and cilantro. Drizzle with dressing, and lightly toss to coat. Top with remaining toppings, if using. Serve immediately!