Vegan Taco Salad

🧂 Ingredients

• 1/2 cup neutral oil
• 1/4 cup ketchup
• 1/4 cup white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup quinoa
• 1 3/4 cup vegetable broth
• 1/3 cup salsa
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon oil
• 8 cups torn iceberg lettuce
• 1 cup chopped tomatoes
• 1 large avocado

  diced
• 1 15-ounce can pinto beans, drained and rinsed
• 1/2 cup sliced black olives
• 1 cup cooked corn kernels
• 1 cup crushed taco chips

Instructions

• 1 Whisk together all the ingredients together in a bowl. Season to taste and set
  aside.
• 2 Preheat the oven to 350 degrees F. Combine the quinoa and the broth together in
  a medium saucepan and bring to a boil. Cover and reduce heat to low and cook
  until quinoa is cooked through and fluffy, about 12-14 minutes. To the cooked
  quinoa, add the salsa, cumin, chili powder, garlic powder, salt, and oil and
  stir until well combined. Place in a single layer on a baking sheet and cook
  until golden brown and slightly crispy, about 20 minutes.
• 3 In a large bowl, combine together the lettuce, tomatoes, avocado, beans, olives,
  corn, and cooked quinoa meat. Drizzle on 1/2 of the dressing and toss together.
  Add in the crushed taco chips and divide into four bowls and drizzle with
  remaining dressing.

Nutrition Info