Vegetarian Taco Salad

The most recent issue of Eating Well had a section of great salads. I wanted to make every single one of them. So far I have made 2. The Spiced Eggplant-Lentil one that I posted a few days ago and this take on taco salad.
I liked the idea of a vegetarian taco salad and knew that if I played around with this recipe a little bit it would be a great dinner for us and no one would even notice that there wasn't any meat.

Usually when I make tacos I use lean ground turkey and reduce the amount by 1/2, adding a can or two of black, kidney or some other kind of bean to fill in for the "missing meat". Not that I miss it at all.
So, I was really happy when I saw this version which had beans, corn, whole grains and other things as the main event.

I had to make a couple of changes since my husband doesn't like tomatoes. I used red peppers instead and didn't combine all the salad ingredients. I just layered them on everyone's plates, since some of my kids don't like salsa, I just added that to my hubby's salad and mine.

I also used quinoa instead of brown rice just because I already had some that was cooked in my fridge.



Recipe for Vegetarian Taco Salad
* I used quinoa instead of brown rice
* I added cumin, subbed red bell pepper for tomatoes and mixed my salad together differently than the recipe advised.