Ranbow Quinoa Taco Salad with Sunflower Seed Dressing

Rainbow quinoa taco salad with vegan a dressing is a perfect, healthy meal. So, how do you make it?

For the salad, you will need:

  • ½ cup of rainbow quinoa
  • 1 cup of water
  • ¼ teaspoon of salt
  • 8 cups of chopped romaine lettuce
  • 1 can of drained black beans
  • 1 cup of thawed frozen corn
  • 2 diced avocados
  • ¼ cup of finely chopped red onion
  • ½ cup of diced tomatoes
  • ¼ cup of finely chopped cilantro
  • 2 teaspoons of lime juice
  • Corn chips for serving (this is optional)

Directions for the Salad:

Within a small pot, combine the water, rainbow quinoa, and salt, then bring to a boil.
Once it begins to boil, reduce heat, and cover the pot with a lid. Allow to simmer for about 15 minutes, or until the water is absorbed.
Combine the diced tomatoes, red onion, cilantro, and lime juice in a bowl to make a fresh salsa dip.
Before serving, dress the chopped romaine lettuce in a mixing bowl with at least four tablespoons of dressing.
When dishing out servings, top each serving with the rainbow quinoa, black beans, avocados, salsa, and a little extra drizzle of the dressing.
How do you make the dressing?

Here’s what you will need:

  • ½ cup of raw sunflower seed that has soaked for at least three hours
  • ½ cup of water
  • 2 ½ tablespoons of lime juice
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of hot sauce
  • 1 tablespoon of nutritional yeast
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • ¼ teaspoon of salt
  • ¼ teaspoon of ground pepper

After the sunflower seeds have drained, add them to a blender with the rest of the ingredients, then blend until smooth.