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Taco Salad
with spiced mushrooms

Active: 30 min Total: 30 min

This taco salad is filling enough to be a meal and is packed with flavor and texture. Topped with seasoned mushrooms and a vinaigrette made earlier in the week, this meal can be on the table in just a few minutes.

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Ingredients

Servings:
4
Metric
Taco Salad with Spiced Mushrooms:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Cumin - 2 tsp
  • Salt - 1 1/2 tsp
  • Garlic powder - 1 tsp
  • Coriander - 1 tsp
  • Paprika - 1 tsp
  • Olives, any type - 2 oz, sliced (look for pre-sliced)
  • Mushrooms, any button - 8 oz, sliced in half
  • Tomatoes, medium - 2, chopped
  • Avocados, medium - 2, cubed
  • Lettuce, romaine - 8 oz, chopped
  • Butter - 2 Tbsp
  • Tortilla chips - 1 cup, crushed
Creamy Cilantro Lime Vinaigrette:
  • Jalapenos - 1/4, chopped
  • Cilantro - 2 Tbsp, leaves torn and chopped
  • Garlic - 2 cloves, chopped
  • Yogurt - 1/3 cup
  • Oil, olive - 3 Tbsp
  • Mustard, Dijon - 1 tsp
  • Lime juice - 2 tsp
  • Honey - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Quinoa - Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  2. Make spice mix - (Skip if spice mix was made ahead for Tuesday.) Combine cumin, salt, garlic powder, coriander and paprika. (Can be done up to 5 days ahead)
  3. Make creamy cilantro lime vinaigrette - (Skip if vinaigrette was made ahead on Monday.) Roughly chop jalapenos (you can skip these or use just a small amount if you prefer less spice), cilantro and garlic. Combine with yogurt, olive oil, lime juice, mustard and honey. Blend with an immersion blender. Taste and season with some salt. (Can be done up to 5 days ahead)
  4. Olives / Mushrooms / Tomatoes / Avocados / Lettuce - Prep as directed.

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Make

  1. Heat a nonstick pan over medium-high heat. Add butter and then mushrooms to melted butter. Saute until mushrooms are very tender, 5 to 6 minutes. Stir in spice mix and saute for 1 minute more.
  2. Toss all salad ingredients (quinoa, olives, tomatoes, avocados, lettuce and mushrooms) with vinaigrette in a big bowl or set ingredients out on the table so everyone can assemble their own. Crumble tortilla chips over top just before serving.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (50)
Gluten-free (1)
Paleo (7)
Vegetarian (8)

20 reviews

Easy meal with leftover beef. Creamy dressing was great!

By: Shawn
Posted: Oct 17, 2017
Diet: Original
0 Helpful

I substituted soy grounds

By: Julie
Posted: Oct 11, 2017
Diet: Original
0 Helpful

The dressing makes this! Used rice instead of quinoa. Yummy. Loved this week of CookSmarts!

By: Laurel
Posted: Oct 01, 2017
Diet: Original
0 Helpful

Good but garlic was overwhelming in the sauce.

By: Namrita
Posted: Oct 01, 2017
Diet: Original
0 Helpful

The dressing was very good. I left out the mustard because I just don't like mustard in my dressing, ever. And I used soybeans instead of quinoa because that's what I had, and we don't like quinoa. I hope to make this again. Kids didn't seem to love it, but it's not all about them.

By: Tricia
Posted: Sep 25, 2017
Diet: Vegetarian
0 Helpful

A little too salty...maybe olives plus salt in the mushroom spices? But overall really nice! Would add extra jalapeno next time. :)

By: Katharine
Posted: Sep 25, 2017
Diet: Vegetarian
0 Helpful