Dr. K's Vegan Taco Salad Recipe

This recipe was inspired while I was on our Health by Design 21 Day Purification Cleanse.


I teach that getting a variety of flavors in will help with satiety or satisfaction. Satiety is a complex biochemical state that relates to feeling full, balancing blood sugar and insulin levels. When taking on something like a 21 day cleanse, it’s important to set yourself up for success. 


So I was missing taco salads and Mexican food but the cleanse didn’t allow for meat or dairy. I love a challenge to try to recreate a healthier version of a favorite dish that wouldn’t otherwise be “on program.”


Here’s what I came up with. I found it to be equally delicious and filling!


Ingredients:

Spinach 

Lime juice

Olive oil

Sea salt (Real Salt)

Ground black pepper

1 pound cooked sprouted quinoa

Organic taco seasoning

Chopped tomatoes

Chopped avocados

Chopped cilantro

Brewer’s yeast (Bragg’s)

Additional toppings:

Siete chips or almond crackers -when not on a cleanse 

Cholula hot sauce

Salsa (Newman’s)

Black beans

Instructions:

Cook the quinoa per instructions on the package. Transfer to a frying pan and add taco seasoning and 3/4 cup water. Cook until sauce thickens. 

Make your plate. Spread spinach on the bottom of the plate and drizzle with olive oil and lime juice. Season with salt and pepper. Add quinoa, tomatoes, and avocado. Top with cilantro and brewers yeast and any additional toppings to your liking!


Enjoy!

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