Taco Salad

Time: 45 min Servings: 4

Ingredients

Taco “Meat”

1 cup quinoa, cooked

1/4 cup salsa

1/4 cup carrot, grated

1 Tbsp olive oil

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tbsp nutritional yeast

1/2 tsp chili powder

1/4 tsp cumin

1/4 tsp paprika

1/8 tsp black pepper

Salad

1 head romaine hearts, chopped

1 15 oz. can black beans, no salt added, rinsed and drained

1/2 cup grape or cherry tomatoes, halved

2 scallions, thinly sliced

2 oz reduced-fat feta

15 medium black pitted olives, low-sodium

Dressing

1/4 cup ketchup, no sugar added

2 Tbsp maple syrup

2 Tbsp red wine vinegar

2 Tbsp olive oil

1/2 tsp paprika

1/2 tsp onion powder

1/8 tsp black pepper

Preheat the oven to 375°. Line a baking sheet with parchment paper.
In a small bowl, stir the taco meat ingredients together.
Spread on a parchment-lined baking sheet. Bake for 15 minutes. Stir and bake for 15 more minutes until toasted. Set aside to cool.
Add all salad ingredients to a large bowl.
Mix the dressing in a mason jar and shake well.
Top the salad with taco meat and dressing. Enjoy.

Vegan: skip the cheese