Healthy Taco Salad

Photo: Charles Masters

Recipe Time

Prep: 10 Minutes

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


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


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.

March 2014
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