Vegan Taco Salad

It's really pretty easy to transform regular meals into vegan meals.  Although I'm done with the 7 day vegan challenge, I'm still incorporating many of the recipes I made into my diet.  This vegan taco salad was so good I think I prefer it over regular taco salad--the quinoa and black beans are an excellent protein substitute and really filling.  I didn't miss the meat or cheese, and surprisingly, neither did Andy!

INGREDIENTS:
1 cup of quinoa
1 can of black beans
1 cup of frozen or fresh corn
2 cups vegetable broth
shredded lettuce
tortilla chips
2 avocados
1 lime

(For the Pico De Gallo)
3-4 tomatoes, chopped
1/4 onion, chopped
bunch of cilantro
clove of garlic or tbsp of prechopped garlic
splash of distilled white vinegar
small can of diced green chiles (optional)
salt to taste

Cook quinoa in 2 cups of vegetable broth.  You can find quinoa at most grocery stores now or any health food store.  (Make sure to rinse before use!).  Once finished cooking, add can of black beans and corn and mix. 

While the quinoa is cooking, prepare the pico de gallo and guacamole.

Mix the chopped tomatoes, onions, cilantro, garlic, chiles, vinegar and salt for the pico.  For guacamole, mash the avocados, toss in some cilantro and lime juice from a wedge.  Add garlic salt to taste. 

Layer tortilla chips, lettuce and quinoa mixture.

Then add the pico de gallo and guacamole.  

Ole'!