Monster Taco Salad with Chimichurri Quinoa and Roasted Corn
- Yield: servings
- 1 1/2cups quinoa, cooked
- 1-2 ears of corn, cleaned and kernels removed from the cob
- salt and pepper to taste
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 3-4cloves garlic
- 2tablespoons apple cider vinegar or red wine vinegar (add as you go)
- 1 splash agave nectar
- 1/2cup avocado oil (or substitute extra virgin olive oil)
- 2 veggie burgers, thawed (or substitute beef, chicken or turkey)
- 1tablespoon taco seasoning
- 1large bell pepper
- 1large sweet onion
- 1cup button mushrooms, cleaned and sliced
- 1teaspoon each of cumin and garlic powder
- bunch organic romaine, shredded or roughly chopped
- cherry tomatoes, halved
- 1 avocado, sliced or diced
- shredded cheese (cheddar, monterey jack, pepper jack or any or cheese)
- toppings (hot sauce, fresh cilantro, sliced green onion, light sour cream, salsa)
- Preheat to oven to 375 degrees
- Toss the fresh corn kernels in olive oil, salt and pepper. Spread out evenly on a baking sheet and roast until they are golden brown and start to have a charred look to them (not burnt!) once done remove from oven and set aside.
- To make chimichurri sauce* combine parsley, cilantro, garlic cloves, vinegar, agave nectar and oil in a food processor. Blend until sauce is smooth and velvety then salt and pepper to taste.
- In a bowl mix together the cooked quinoa and chimichurri sauce. Mix until the quinoa is evenly coated and then set aside.
- In a pan over medium heat crumble the veggie burgers and add the taco seasoning. Cook until golden brown then move into bowl.
- In the same pan, add the sliced peppers, onions and mushrooms, cumin and garlic powder cook over medium heat until they are cooked but still a little “crisp”.
- To arrange the salad divide the romaine in 2 large salad bowls then begin layering each salad with the chimichurri quinoa, the taco veggie burger crumbles, fajita vegetables, roasted corn, halved cherry tomato, avocado, and shredded cheese. Then add your favorite toppings.
* Taste the sauce as you go and season the chimichurri as you feel necessary. All tastes buds taste different so add what you feel is right for yours. If you want a thinner consistency use more oil and/or vinegar.
Recipe courtesy of Brandi, a food enthusiast who focuses on clean healthy organic vegan meals. She combines her photography and nutrition backgrounds by sharing the beautiful and tasty foods she cooks and photographs on her blog, Simply Love Food.