Being from the midwest, taco salad has always been a family favorite for gatherings. Making it vegan was important to me, so I could relive some childhood memories. 

This vegan taco salad can be adjusted to any ingredients that you choose. This is just my preferred combination.

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Vegan Taco Salad

Yield: 5 servings

Prep time: 5 minutes

Total time: 25 minutes

Ingredients

For the base:

Quinoa | 1 cup

Taco Seasoning | 1 packet

Corn | 1 15 oz can

Black Beans | 1 15 oz can

Vegetable Broth | 1.5 cups

For the toppings:

Salsa | As desired

Shredded Lettuce | As desired

Vegan Shredded Cheese | As desired

Sweet and Spicy Doritos | As desired

Directions

1. Add quinoa, taco seasoning, and vegetable broth to a pot and bring to boil. Then simmer for 10 - 15 minutes until water has been absorbed by the quinoa.

2. Add black beans and corn to pot and heat for 2 - 3 minutes.

3. Use this base and top with salsa, shredded lettuce, cheese, and Doritos.

4. Enjoy!

Nutrition Facts

Per 1 serving of the taco salad base:

Calories: 267 | Fat: 3.5 g | Saturated Fat: 0 g | Cholesterol: 0 mg |

Sodium: 903 mg | Total Carbs: 49 g | Dietary Fiber: 9 g | Sugars: 10 g | Protein: 11 g