Veggie Chorizo Taco Salad
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"A copycat recipe of Mendocino Farm's Impossible Taco Salad"
Serves 4 | Prep Time 30 mins PT30M | Cook Time 0 mins PT30M | Side Dish / AppetizerWhy I Love This Recipe
Honestly tastes almost exactly like Mendo's salad, despite that I use Morningstar rather than Impossible Chorizo, and that I winged the dressing recipe since they don't share it. A hearty salad to spice up any weeknight or a great appetizer/side salad if you're having company.
Calorie Estimate: 497
Ingredients You'll Need
1 package Morningstar Chorizo Crumbles
1/2 tube of Cooked Quinoa
1 bag romaine lettuce
1 bag kale
1 can black beans
1 cup canned or frozen corn
1/2 red onion, diced
1/2 cup cilantro, chopped
1 container grape tomates halved
1 avocado
2 tbsp olive oil
Dressing:
2 tbsp light mayo
Generous drizzles of lemon and lime juice
Lots of hot sauce (I used Tabasco Chipotle and Hot Ones Classic Garlic, but whatever you like that will yield a smoky chipotle taste)
1 tsp minced garlic
1/2 tbsp white wine vinegar
Directions
Follow instructions on back of chorizo packaging and start cooking on a skillet. At the same time, put oil on a different skillet and heat on medium. Once hot, add the quinoa and cook until crispy, stirring occasionally. This process takes about 15 minutes
While the quinoa is cooking, start chopping up romaine and kale for a chopped salad consistency. Add to bowl and once quinoa is crispy enough, add that to the greens blend. Add onion, tomato, beans, corn, cilantro, avocado, and chorizo
Combine mayo, lemon and lime juice, hot sauce, garlic, and vinegar to make your dressing, and drizzle over your salad
Enjoy!
Pairs Well With
My Curry Couscous recipe
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