Summer Quinoa Taco Salad Bowl
Light and easy for these dog days of summer yet full of protein and nutrients to keep you feeling energized.
1 C water
1/4 tsp sea salt
8 C chopped romaine lettuce
1 398 ml can black beans, drained and rinsed (about 1 1/4 cups)
1 C frozen corn, thawed and drained
2 avocados, diced
1/4 C finely chopped red onion
1/2 C diced tomato
1/4 C packed cilantro leaves, finely chopped
2 tsp lime juice
4 T Little Creek Original Dressing
to taste Supernova Orginal Hot Sauce
corn chips, for serving
1. Start quinoa as per directions.
2. Meanwhile, combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.
3. Dress the chopped romaine lettuce in a large mixing bowl with 4 tablespoons of dressing, then divide portions into serving bowls.
4. Top each serving with quinoa, black beans, corn, diced avocado, fresh tomato salsa, and another drizzle of dressing and hot sauce. Serve with corn chips on the side.