3 Bean Quinoa Taco Salad

My friends, this is honestly so dang delicious. I feel like it's my own homemade little Chipotle bowl, but healthier....and cheaper. And you don't have to go be tempted by getting a bag of chips and the upcharge for guac. So, I call that a win-win!

3 Bean Quinoa Taco Salad
Yield: 6 servings

INGREDIENTS:

1.5 cup quinoa

3 c veggie broth

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can white kidney beans, drained and rinsed

2 roma tomatoes, diced

4 c chopped romaine lettuce

1/2 c cilantro, finely chopped

1 avocado, cubed

Cilantro-Lime Vinaigrette:
1/4 c fresh cilantro

1/4 yellow onion, chopped

1 roma tomato, seeded and chopped

1 TBSP white wine vinegar

juice of 1 lime

2 cloves of garlic

1.5 tsp dried oregano

1/2 tsp Himalayan salt

1/2 tsp ground black pepper

1 tsp ground cumin

1/2 tsp paprika

3 TBSP olive oil

DIRECTIONS:
1. combine quinoa and veg broth in a med sized pot over med. heat. Bring to a boil, then cover and reduce to a simmer for 15-20 minutes, until liquid is all absorbed.
2. While quinoa cooks, get the dressing mixed up. Combine all ingredients EXCEPT olive oil in a food processor or with immersion blender. Process until very finely chopped. Slowly drizzle in olive oil with processor running.
3. Combine cooked quinoa, beans, tomatoes, romaine and cilantro in a large bowl. Pour dressing over the top and gently toss to mix.
4. Divide into 6 servings and top with avocado and additional cilantro. Only add avocado immediately before serving!!

338 calories per serving, 12 g fat, 47g carb, 11g fiber, 13 g protein

Let me know what you think!!!