CALORIES: 384
PREP: 10 minutes
COOK: 20 minutes
Dairy-Free, Gluten-Free, Nut-Free, Pescatarian, Egg-Free, Vegan, Vegetarian
Taco Quinoa Salad is a great vegetarian lunch recipe. It's packed with protein and fiber so it's sure to satisfy and can be made ahead and stored in the refrigerator for up to four days so it's perfect for Sunday meal prep.
1 cup | quinoa |
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2 cups | vegetable broth |
1 | garlic clove, minced |
1 | green bell pepper, diced |
1 | 15-oz can black beans, drained and rinsed |
1 | tomato, diced |
1 cup | prepared salsa |
1 tbsp | taco seasoning |
1 | avocado, diced |
1/4 cup | chopped fresh cilantro |
1 | lime, juice |
In a large saucepan, combine the quinoa, vegetable broth, and garlic. Bring the mixture to a boil then reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, about 15 minutes. Turn off the heat and allow the quinoa to sit, covered, for an additional 5 minutes. Let the quinoa cool completely. In a large bowl, combine the quinoa, black beans, tomatoes, bell pepper, salsa, taco seasoning, cilantro, and lime juice. Stir well.
Serve immediately topped with avocado or store in the refrigerator for up to 4 days.
Per serving | |
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Calories (kcal) | 384 |
Total Fat (g) | 11 |
Saturated fat (g) | 2 |
Trans fat (g) | 0 |
Cholesterol (mg) | 0 |
Sodium (mg) | 1091 |
Total Carbohydrate (g) | 60 |
Dietary Fiber (g) | 16 |
Total Sugars (g) | 7 |
Added Sugars (g) | 0 |
Protein (g) | 16 |
Vitamin D (mg) | 0 |
Calcium (mg) | 97 |
Iron (mg) | 5 |
Potassium (mg) | 1225 |
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