Healthy Taco Salad

Photo: Charles Masters
Serves: 4


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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


Prep: 10 Minutes

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.

Created date

February 2014

Nutritional Information

Calories 396
Fat 14 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 45 g
Fiber 13 g
Cholesterol 39 mg
Iron 4 mg
Sodium 787 mg
Calcium 170 mg