This is a monster of a salad. Ideal for those hungry days.
Everyone has them. Those days where you think you could eat everything in the fridge and cabinet and still not be satisfied.

Tame the beast, with a huge tasty filling salad, healthy style.

Fiber from the spinach, and Green mix along with the healthy fat from the avocado will give the meal some staying power. Carbs from the Quinoa, beans and corn will give you an energy and mood booster.

It’s a complete protein Vegetarian style from the Quinoa, beans and cheese. Make it Vegan by omitting or swapping the cheese. Or, like my husband you can add some lean Turkey if you crave meat. Plus, I added in a flavorful shortcut.

Adapted from Eating Well. Dive in.

Taco Salad

Ingredients
2 Tbsp of Coconut Oil
1 Large Onion, chopped
1 1.5 cups of Corn kernels
1 Yellow Pepper, and 1 Red Pepper chopped
1 cup of Quinoa
1 8 ounce container of Pico De Gallo ( I use TJ’s version-make sure to drain)
1 15 ounce can of Black Beans, rinsed and drained
1 Tbsp Chili Powder
1 Tsp Oregano
1/4 Tsp Salt
1/2 cup Cilantro (omit if in Pico De Gallo)
2 cups shredded Green mix or Spinach
Shredded Cheese to taste
1 Avocado sliced

Directions
1. Heat oil in large nonstick skill over medium heat. Add onion, corn and peppers, stir until onion is soften. About 5 mintues.
2. Add to the pan, the drained Pico De Gallo along with quinoa, beans, chili powder, 1 Teaspoon of oregano and salt. Cook, stirring frequently about 3-4 minutes.
3. Rinse and set mixed greens on plate. Add Quinoa mixture. Sprinkle cheese and Oregano to taste. Add in a couple slices of Avocado.