½ cup sun-dried tomatoes, soaked for at least 2 hours
¼ tsp garlic powder
½ tsp cumin
½ tsp salt
Pinch of cayenne pepper
Taco Salad
4 cups chopped lettuce (I used mixed greens)
⅔ cup cooked quinoa
¼ cup red onion, finely chopped
¼ cup corn
¼ cup cooked black beans
¼ cup cherry tomatoes, sliced in half
½ cup salsa
Handful of crushed tortilla chips (optional)
Instructions
Creamy Green Sauce
Add all ingredients to a high-powered blender or food processor and blend/process until smooth and creamy. Set aside.
Taco Meat
Drain walnuts and sun-dried tomatoes.
Add all ingredients to a food processor and process until combined, and still a bit chunky. Set aside.
Taco Salad
On one large plate or 2 medium-sized plates, add your lettuce, quinoa, red onion, taco meat, corn, the black beans, cherry tomatoes and salsa.
Drizzle on a heavy amount of dressing, sprinkle with crushed tortilla chips, if desired, and dig in! If you have any left over, the dressing should last in the fridge for 4-5 days.
Notes
*Make this recipe gluten-free by omitting the tortilla chips (or using a gluten-free variety).
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/vegan-taco-salad/