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Healthy Taco Salad

Health MARCH 2014

  • Yield: Serves: 4
  • Prep time:10 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 396
  • Fat: 14g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 45g
  • Fiber: 13g
  • Cholesterol: 39mg
  • Iron: 4mg
  • Sodium: 787mg
  • Calcium: 170mg
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Healthy Taco Salad recipe

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