You are here: Home » Recipes » Monster Taco Salad with Chimichurri Quinoa and Roasted Corn Monster Taco Salad with Chimichurri Quinoa and Roasted Corn Recipe by Our Cookbook Collection Yield servings This salad is sufficient for even the biggest appetite. PrintEmail Ingredients quinoa, cooked1 -- handful fresh parsley1 -- handful fresh cilantro3-4 cloves garlic -- salt and pepper to taste2 tablespoons apple cider vinegar or red wine vinegar (add as you go)1 -- splash agave nectar1/2 cup avocado oil (or substitute extra virgin olive oil)bunch organic romaine, shredded or roughly chopped2 -- veggie burgers, thawed (or substitute beef, chicken or turkey)1 tablespoon taco seasoning1 teaspoon each of cumin and garlic powder1 large bell pepper1 large sweet onion1 cup button mushrooms, cleaned and sliced -- cherry tomatoes, halved1 -- avocado, sliced or diced1-2 -- ears of corn, cleaned and kernels removed from the cob -- shredded cheese (cheddar, monterey jack, pepper jack or any or cheese) -- toppings of your choice (hot sauce, fresh cilantro, sliced green onion, light sour cream, salsa) Instructions Preheat to oven to 375 degrees Toss the fresh corn kernels in olive oil, salt and pepper. Spread out evenly on a baking sheet and roast until they are golden brown and start to have a charred look to them (not burnt!) once done remove from oven and set aside. To make chimichurri sauce combine parsley, cilantro, garlic cloves, vinegar, agave nectar and oil in a food processor. Blend until sauce is smooth and velvety then salt and pepper to taste. In a bowl mix together the cooked quinoa and chimichurri sauce. Mix until the quinoa is evenly coated and then set aside. In a pan over medium heat crumble the veggie burgers and add the taco seasoning. Cook until golden brown then move into bowl. In the same pan, add the sliced peppers, onions and mushrooms, cumin and garlic powder cook over medium heat until they are cooked but still a little “crisp”. To arrange the salad divide the romaine in 2 large salad bowls then begin layering each salad with the chimichurri quinoa, the taco veggie burger crumbles, fajita vegetables, roasted corn, halved cherry tomato, avocado, and shredded cheese. Then add your favorite toppings. * If you want a thinner consistency use more oil and/or vinegar. Taste the sauce as you go and season the chimichurri as you feel necessary. All tastes buds taste different so add what you feel is right for yours. Brandi, a food enthusiast who focuses on clean healthy organic vegan meals, combines her backgrounds in photography and nutrition by sharing the beautiful and tasty foods she cooks and photographs on her blog Simply Love Food.