I am a sucker when it comes to a good taco salad. My co-worker always brought in this amazing looking gluten-free taco salad that I would drool over every day as I ate my measly can of soup, or whatever I dragged out of the cupboard, so I decided I HAD to make for myself. It was amazing. And the best part about it; is that it is good hot or cold so it is perfect for lunches at the office!
Taco Salad INGREDIENTS: (you can really put whatever you want in your salad, these are just my favorites)
- 1/2 box white quinoa, cooked
- Tofutti Sour Cream
- Avocado
- Taco Sauce (this is like the dressing- could use salsa too)
- Shredded Lettuce
- Black Beans
- Diced Tomato
- 1 Small Can of Black Olives
- Approx. 1/2 Bag Frozen Corn
- Fake Meat (I used baked tofu, but ground crumbles or seitan or chik'n work well too!)
- After the quinoa is cooked, I spread it on a cookie sheet and either pat it dry (if I am in a rush) or stick it in the oven, to dry it out a bit. I hate when quinoa is mushy and dense with water.
- Then get a giant casserole dish or tupperware to layer your salad (any order is fine, just make sure the lettuce is at the top so it doesn't get soggy): Quinoa, corn, black beans, tomato, olives, meat, avocado, sour cream & lettuce!
- You can either eat it now hot or put it in the fridge and eat it as a cold salad the next day!
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