Vegetarian Taco Salad with Ginger Lime Dressing.

If you are not a vegetarian and hear Meatless Monday, you may think of rabbit food with the flavor of a stalk of celery.  This is NOT that kind of recipe.  I LOVE food and pack it FULL of flavor.  You can use your favorite dressing on this salad or make the ginger lime dressing.  I make it in the morning or the night before to let the flavors incorporate well.  This recipe translates well for a variety of seasonings.  I am always trying new salt free or low sodium blends in the kitchen.  Today’s is from Simply Asia

Ginger Lime Dressing

In a bowl, combine:

1 c. non fat plain Greek yogurt

1 TBS. lime juice

1 TBS. sweet ginger garlic seasoning — substitute your favorite if you would like

2 TBS. unsweetended almond milk

1 TBS. honey

Quinoa is often referred to as a “super grain”.  It is a premium whole grain packed with protein.  I use red quinoa for my taco salad.

Red Quinoa

 

1/2 c. red quinoa

1c. water

2 TBS. Mrs. Dash Southwest Chipotle seasoning

1/2c. black beans

1/2c. corn

Rinse quinoa in cold water. Combine quinoa, water, and Mrs. Dash in a saucepan and bring to a boil.  Cover and simmer for 10 minutes.  Add corn and black beans and continue to simmer for approximately 5 minutes until the liquid is absorbed.  Turn off quinoa and let stand while you prepare the greens.

Mixed Greens

My favorite salad base is romaine, spinach, broccoli slaw, and sugar snap peas.  I use about 2 cups of salad greens.

Vegetable Taco Salad

Top salad greens with 1/2c. prepared quinoa.  Garnish with you favorite toppings.

Garnish:

diced green peppers

black olives

shredded Monterey and Colby Jack cheese

taco sauce

Ginger Lime Dressing

ENJOY!Taco Meal Prep

I never cook once when meal prep is a possibility.  I cooked the entire box of red quinoa and multiplied the recipe by 4.  The leftovers were portioned and put in the freezer to grab and go for a weekday lunch or dinner on a never ending, late work day.  The quinoa mix also make great taco stuffing for hard or soft shell tacos.

#MomCooksClean

Vegetarian Taco Salad with Ginger Lime Dressing.
Recipe Type: Entree
Cuisine: vegetarian
Author: TheCleanCooks
Prep time:
Cook time:
Total time:
Serves: 6 servings
If you are not a vegetarian and hear Meatless Monday, you may think of rabbit food with the flavor of a stalk of celery. This is NOT that kind of recipe. I LOVE food and pack it FULL of flavor.
Ingredients
  • For dressing, put in bowl and combine.
  • 1 c. non fat plain Greek yogurt
  • 1 TBS. lime juice
  • 1 TBS. sweet ginger garlic seasoning — substitute your favorite if you would like
  • 2 TBS. unsweetended almond milk
  • 1 TBS. honey
  • Topping:
  • 1/2 c. red quinoa
  • 1c. water
  • 2 TBS. Mrs. Dash Southwest Chipotle seasoning
  • 1/2c. black beans
  • 1/2c. corn
Instructions
  1. Rinse quinoa in cold water. Combine quinoa, water, and Mrs. Dash in a saucepan and bring to a boil. Cover and simmer for 10 minutes. Add corn and black beans and continue to simmer for approximately 5 minutes until the liquid is absorbed. Turn off quinoa and let stand while you prepare the greens.
  2. My favorite salad base is romaine, spinach, broccoli slaw, and sugar snap peas. I use about 2 cups of salad greens.
  3. Top salad greens with 1/2c. prepared quinoa. Garnish with you favorite toppings.
  4. Garnish:
  5. diced green peppers
  6. black olives
  7. shredded Monterey and Colby Jack cheese
  8. taco sauce
  9. Ginger Lime Dressing

 

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