Healthy Vegetarian Taco Salad

This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds

I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Made with quinoa, kale, black beans, corn pepitas, purple cabbage and plantain chips.

Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!

One year ago: Mixed Berry Slab Pie

Two years ago: Roasted Cherry Brownie Cheesecake

HEALTHY VEGETARIAN TACO SALAD

Serves 4

Ingredients:

DRESSING

1 avocado

1 small jalapeno, seeded

2 cloves garlic

Juice of 1 lemon

1/2 cup water

SALAD

1/4 cup uncooked quinoa

4 cups chopped fresh kale

1 (15 oz.) can black beans, drained and rinsed

1 cup corn

1/4 cup roasted pepitas

1/2 tsp chili powder

1/4 tsp garlic powder

Salt and pepper

8 purple cabbage leaves

1/2 cup plantain chips

Directions:

1. Cook quinoa as directed on package.
2. Meanwhile, in a food processor, blend avocado, jalapeno, garlic, lemon juice, and water until smooth. Set aside.
3. In a large bowl combine cooked quinoa, kale, black beans, corn, pepitas, chili powder, and salt and pepper to taste.
4. Create 4 bowls by placing 2 cabbage leaves into each serving bowl. Divide kale mixture among bowls and top with dressing and plantain chips.

Source: Adapted slightly from Women’s Health, April 2014.