Healthy Taco Salad

By gvcathy

Health

MARCH 2014

Ingredients

• 4 cups salad greens
• 2 cups cooked quinoa (start with 2/3 cup dry; cook in 1 1/2 cups low-sodium chicken or vegetable broth)
• 1 15-oz. can pinto beans, drained and rinsed
• 1 cup chopped grilled or roasted skinless chicken, shredded, optional (if you leave it out, add an extra cup of beans)
• 2 bell peppers, any color, seeded and chopped
• 1 avocado, chopped
• 1/4 cup shredded sharp Cheddar
• 1 cup salsa
• 2 tablespoons chopped fresh cilantro
• Salt and pepper
• Hot sauce, optional

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from myrecipes.com

Preparation

Step 1

1. Divide greens among 4 bowls. In a large bowl, gently toss together remaining ingredients, except hot sauce.

2. Divide bean mixture among bowls with greens. Pass hot sauce at the table, if desired.