Recipes Cookbook - Quinoa Taco Salad Bowl

Quinoa Taco Salad Bowl |#Vegetarianmealprep #Healthybreakfastmealprep #Vegantacosalad #Highproteinmealprep #Whole30breakfast #Quinoatacosalad #Healthydinnerrecipes #Plantbasedrecipes #Quinoasaladrecipes #Summersaladrecipes #Thaiquinoasalad #Vegetarianrecipes

Ingredients

• Olive oil spray
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 teaspoons taco seasoning
• ½ - 1 chipotle chili pepper in adobo sauce chopped fine
• ½ cup quinoa rinsed
• 1 cup vegetable broth
• 1 lime juiced
• 1 1/2 cups cooked pinto beans about 1 can
• 1 ½ cups frozen corn thawed
• ¼ cup chopped cilantro
• 6 cups romaine lettuce
• 1/2 cup grated Cheddar of Daiya
• 1 avocado sliced
• 1 cup salsa
• For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt

Instructions

1. Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
2. Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
3. Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.

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