vegan taco salad

If I could choose one thing to eat every day for the rest of my life, it would be tacos. Hands down. The Mexican staple not only satisfies in every way with heaping portions of beans and veggies all wrapped up in a warm, fluffy tortilla, but they’re also nutritious. The only thing my meals have been missing is a healthy meat substitute to round the dish out.

Jamie Vespa, MS, RD, the registered dietitian behind Dishing Out Health, recently shared her wholesome vegan-friendly taco salad, and the main ingredient? Quinoa—something I’ve never thought to use as a hearty meat substitute. The seed is loaded with protein, fiber, and B vitamins, and in this recipe, it’s given a chipotle makeover with adobe sauce, chili powder, and cumin for a serious punch of flavor. Yum, much?

This perfectly-seasoned quinoa can be used in any of your Mexican dishes, but this is an especially healthy option that’s easy to pack up for workday lunches. The base is made up of kale, salsa, avocado, and black beans, and you can add a dollop of non-dairy yogurt on top as a sour cream replacement. All in all, your entire meal will be ready in 30 minutes tops with plenty of leftovers to devour all week long.

For the full recipe, head over to Dishing Out Health.

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