I recommend cooking the quinoa in a chicken or vegetable broth for extra flavor. Once the quinoa is cooked (don't forget to rinse it really well before cooking), stir in the taco seasoning. Do this to your taste preference.
Wash and chop the lettuce.
Add the red onion, green pepper, corn, beans, tomatoes, and avocado to the lettuce. Toss.
Combine all the remaining ingredients for the dressing in a blender or food processor. Blend until smooth.
Serve the salad with cheese and dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (334g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 121 (24%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 38.5mg||1 %|
|Potassium 1228.9mg||32 %|
|Total Carbohydrate 80.3g||24 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 64.3g|
|Protein 19g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 502
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!