Healthy Taco Salad


Prep: 10 minutes
Serves: 4

• 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 TBSP 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.

PER SERVING: 396 calories/ 14g fat (3g sat)/ 13g fiber/ 26g protein/ 45g carbs


Courtsey of Health Magazine