Healthy Taco Salad

Ingredients

4 cups salad greens
2 cups cooked quinoa (start with 2/3 cup dry; cook in 1 1/2 cups low-sodium chicken or vegetable broth)
1 15-oz. can pinto beans, drained and rinsed
1 cup chopped grilled or roasted skinless chicken, shredded, optional (if you leave it out, add an extra cup of beans)
2 bell peppers, any color, seeded and chopped
1 avocado, chopped
1/4 cup shredded sharp Cheddar
1 cup salsa
2 tablespoons chopped fresh cilantro
Salt and pepper
Hot sauce, optional

How to Make It

Step 1

Divide greens among 4 bowls. In a large bowl, gently toss together remaining ingredients, except hot sauce.

Step 2

Divide bean mixture among bowls with greens. Pass hot sauce at the table, if desired

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chicken, greens. Pass, sharp Cheddar