How to Taco a Problem...

photo via Oh She Glows

Yesterday, my friend Sara posted this on Facebook:

"Recipes please: healthy main courses that are heavy on the vegetables, preferably vegetarian and easy. I'm getting bored of basic stir-fry with soy sauce."

At first I suggested Cara's Vegan Gluten-Free Mac and Cheese, but Sara wanted something  that "has more veggies and doesn't require a trip to Whole Foods."  After a bit of detective work, I stumbled upon this recipe for Layered Raw Taco Salad from Oh She Glows.  However, since Angela's salad recipe (printable version HERE) still requires some specialty items, I tweaked it so that it would only include foods that are available in any supermarket.

-♥ J :)

P.S. If you are ever looking for fun, innovative vegan recipes, Oh She Glows is where it's at.  Angela has recipes for everything under sun!


Easy-Peasy Taco Salad
Ingredients:

mixed greens

guacamole (Trader Joe's sells a ready made version.  You could also substitute avocado slices if you prefer.)

salsa

1 can black beans

2 cups quinoa

1/2 cup chopped tomato

1/2 cup chopped red onion

1/4 cup green onion

lemon

Directions:

1. Cook quinoa according to package instructions.
2. Mix black beans, chopped tomato, red and green onion in with quinoa.
3. Fold in the juice of one lemon and set aside.
4. In a separate bowl, layer guacamole over mixed greens.
5. Add scoop of quinoa mixture on top of guacamole.
6. Drizzle w/ salsa and garnish w/ organic tortilla chips.