Taco Tuesdays are hard to celebrate when you are eating a plant based diet. Good news! We found a plant based taco salad so you won’t feel left out of Taco Tuesdays! With quinoa as the star of the dish, it will leave you filled and satisfied. Read below for a recipe from one of our favorite plant based cook book One Part Plant by Jessica Murnane.

Ingredients:

½ teaspoon cumin

½ teaspoon chili powder

¼ cup fresh lime juice, or to taste

2 cups cooked quinoa, room temperature (not hot)

½ small onion, minced

1 cup of bell peppers

¼ cup of cucumbers

1 cup cherry tomatoes, quartered

¼ cup chopped cilantro

1 cup cooked black beans, drained and rinsed if canned

Sea salt

1 avocado, diced

Hot sauce

Sprouted or regular tortilla chips

How-To:

In a small bowl, mix the spices and lime juice and set aside. In a large bowl, combine the quinoa, onion, cucumbers, bell peppers, tomatoes, cilantro, and black beans. Gently stir in the spiced lime juice and toss to coat. Add a pinch of salt. Taste and season with salt and lime juice if desired. Before serving, top the salad with avocado and hot sauce and then add a handful or tortilla chips in the bowl or crushed on top. Freshen up leftovers with squeezes of lime juice.