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Healthy Taco Salad

Photo: Charles Masters
Prep time 10 mins
Yield Serves: 4

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

Nutrition 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

How to Make It

  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.