Best 4 Whole Grain Meatless Taco Salad Recipes
In the quest for healthy and delectable meals, the whole grain meatless taco salad emerges as a symphony of flavors and textures. This wholesome dish offers a vibrant array of colorful ingredients, boasting a balanced combination of complex carbohydrates, essential proteins, and an abundance of vitamins and minerals. Its unique blend of zesty spices and fresh herbs creates a flavor profile that is both captivating and satisfying, enticing taste buds with every bite. Whether you're a seasoned vegetarian seeking culinary inspiration or a meat-lover exploring new dietary horizons, this comprehensive guide will equip you with the knowledge and techniques required to craft an extraordinary whole grain meatless taco salad that will undoubtedly become a household favorite.
Let's cook with our recipes!
MEATLESS TACO SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- For the dressing: Whisk up the Chermoula Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve.
- For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over. Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel and seed the peppers, and chop. Reserve for later use.
- Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more. Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer. Add the tomatoes and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through.
- To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese, peppers and scallions. Pour the dressing evenly over top and serve.
- Preheat the oven to 400 degrees F. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp.
MEATLESS TACO SALAD
This colorful entree combines popular taco ingredients-minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. -Kimberly Dray, Pflugerville, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.
Nutrition Facts : Calories 486 calories, Fat 33g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 849mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.
WHOLE GRAIN MEATLESS TACO SALAD
I modified this from a recipe in the Costco magazine. The original called for quinoa but that was $11/lb. The recipe also called for serving this on a bed of baby spinach with cheese and avocado.
Provided by sheepdoc
Categories Grains
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook bulgar wheat in water with buillion cubes according to package directions.
- Heat olive oil in saute pan over medium high heat.
- Add onion and saute 3-5 minutes.
- Add spices, garlic, and chopped pepper and saute 2 more minutes.
- Remove from heat.
- Stir in black beans, tomatoes, and lime juice.
- Season with salt and pepper if needed.
- Chill.
WHOLE GRAIN SALAD
This recipe has whole grains, dried fruits, and an agave and fruit dressing. Absolutely delicious! I serve it as a side dish, but often enjoy the whole grain health benefits for breakfast. The first meal of the day doesn't have to be bran muffins or cereal.
Provided by Deborahrah
Categories Rice
Time 1h35m
Yield 8 1 cup, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook your grains above according to package directions. I usually mix the wild and brown rices together when cooking. Reserve one cup of each grain. Drain and rinse the beans. Stir together the grains. Add the red onion and dried fruits, stirring well. Squeeze the oranges until you get 1/3 cup of juice, including the pulp. Mix together the orange juice and pulp, with the olive oil and agave syrup. Add the orange dressing to the grain salad. Mix it all together. Chill for several hours.
- The time that I suggested for making this recipe includes the approximate time to cook the grains.
Nutrition Facts : Calories 354.2, Fat 9.1, SaturatedFat 1.3, Sodium 8.2, Carbohydrate 59, Fiber 6.9, Sugar 3.4, Protein 10.7
Tips:
- For a flavorful taco salad, choose high-quality ingredients. Look for fresh, crisp lettuce, ripe tomatoes, and flavorful cheese.
- To make the salad more filling, add a protein source such as cooked beans, lentils, or tofu.
- For a healthier salad, use whole-wheat tortillas or corn tortillas instead of white tortillas.
- To add a bit of heat to the salad, use a spicy salsa or taco sauce.
- To make the salad more customizable, set out a variety of toppings and let everyone build their own salad.
Conclusion:
This whole-grain meatless taco salad is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be customized to suit your own tastes. So next time you are looking for a quick and easy meal, give this taco salad a try.
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