Salads
Quinoa-Mango Taco Salad
15 minServes 1–2
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!
Ingredients
- 2–3 cups chopped romaine lettuce
- 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain)
- 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
Instructions
- 1In a serving bowl, place romaine lettuce on the base.
- 2Add strips of quinoa, beans, onion, mango, tomato, cilantro, chips, avocado, and salsa.
- 3Please resist the urge to add 'salad dressing' — this does not need additional flavors. It just adds calories and masks the beautiful fresh flavors.
Jennifer's tip
The crushed blue corn chips are not optional — they add the crunch and the 'taco' in taco salad. And please, no extra dressing. Trust the salsa.
Leave a Comment
Ready for another?
Browse all recipes