You get everything in this salad: texture, sweet, salty, fresh, bitter, and spicy – and it takes only a minute or two to prepare, if you have leftover quinoa on hand! If you’re missing one or two ingredients – try it anyway – you may discover a new favorite variation!
Quinoa Mango Taco Salad
2-3 cups chopped romaine lettuce
1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand)
1/4 cup black beans (cooked and drained, or canned and drained)
1/4 cup chopped organic mango (fresh preferred, or frozen is fine)
1 fresh tomato, diced
1 green onion, sliced on the bias
10 organic blue corn chips, crushed
1/2 organic avocado, diced
1/4 cup chopped cilantro
2 tablespoons fresh salsa
In serving bowl, place romaine lettuce on the base, then add strips of quinoa, beans, onion, mango, tomato, cilantro, chips, avocado, and salsa.
Please resist the urge to add “salad dressing” – this does not need additional flavors, it just adds calories and masks the beautiful fresh flavors.