This quinoa taco salad offers freshness, crunch, and healthy benefits, delivering all the goodness you desire in a taco! Crisp romaine provides the perfect crunch, while the quinoa boasts a signature taco flavor from seasonings like garlic, cumin, and smoked paprika.
Each bite is a combination of textures and vibrant, savory notes, making it a guilt-free way to enjoy taco flavors.
Ingredients You'll Need
- Quinoa - For this recipe, use a bag of quinoa that's labeled "washed and ready to eat." Since we will fry the quinoa with aromatics, ensure the quinoa is nice and dry before you start the recipe.
- Herbs and spices - To give that signature taco flavor we all love, we'll use smoked paprika, cumin, granulated garlic, and fresh cilantro.
- Crisp vegetables - Like romaine lettuce, shallot, bell pepper, and juicy cherry tomatoes.
- Beans - Use canned beans: black, pinto, white beans, or chili beans.
- Vegetable broth - Make sure that it's low-sodium for this recipe.
- Lime juice and olive oil- To make a quick and healthy dressing.
- Avocado - For creaminess.
How to Make Quinoa Taco Salad
Heat the saucepan over medium heat. Add olive oil, chopped shallot, salt, and pepper. Cook until the shallot softens (2-3 min).
Add quinoa and spices. Stir-fry until fragrant (1-2 min). Add broth, stir, then bring to a simmer over high heat. Reduce heat to low, cover, and cook undisturbed for 15 minutes.
Remove from heat and let sit, covered, for 5 minutes.
Spread the cooked quinoa on a sheet pan to cool.
Make the lime dressing: In a large bowl, whisk together lime juice, salt, and pepper. Gradually drizzle in olive oil while whisking until the dressing is pale yellow.
Chop the vegetables. In the same large bowl, toss the lettuce, chopped vegetables, beans, and cilantro with the lime dressing. Add the cooled, taco-seasoned quinoa and gently toss to combine.
Garnish with fresh avocado before serving.
Make This Quinoa Taco Salad Ahead
- Quinoa: The quinoa can be cooked ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
- Lime Dressing: The lime dressing can also be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Whisk well before using.
- Vegetables: Most of the vegetables (like lettuce, bell peppers, and tomatoes) can be chopped a day in advance and stored separately in airtight containers in the refrigerator. Cilantro is best chopped just before serving for the freshest flavor.
- Avocado: Avocado is best sliced fresh just before serving to prevent browning. If you need to prep it slightly ahead, toss the slices with a little lime juice and store them in an airtight container in the refrigerator for a few hours.
I enjoy making this salad and packing it for lunches. It's also a fantastic dinner option or perfect for picnics—a real crowd pleaser.
More Crave-Worthy Salads
- Protein Macaroni Salad
- Red Cabbage Salad with Greek Dressing
- Spinach Salad Recipe with Shallot Vinaigrette
- Blackberry Chicken Salad
- Shirazi Salad
- Marinated Cauliflower Salad
- Healthy Tuna Salad
Quinoa Taco Salad
Quinoa Taco Salad featuring fluffy quinoa, crisp vegetables, creamy avocado, and a zesty lime dressing – your new go-to lunch or dinner!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Salads
- Method: Preparation Instructions
- Cuisine: Mexican American
- Diet: Vegetarian
Ingredients
- 5 tablespoons olive oil, divided
- 1 shallot, diced
- ½ teaspoon sea salt, divided
- ¼ teaspoon black pepper + a pinch
- 1 cup quinoa
- 1 ¾ cup low-sodium vegetable broth
- ½ teaspoon smoked paprika or chili powder
- ½ teaspoon cumin
- 1 teaspoon granulated garlic
- 2 tablespoons lime juice (about 2 large limes)
- Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 1 (15 oz can) pinto beans, drained and rinsed
- 1 bunch cilantro, stems finely chopped, leaves roughly chopped
- 1 avocado, sliced
Instructions
- Heat a saucepan over medium heat. Add 2 tablespoons of olive oil, diced shallot, ¼ teaspoon of sea salt, and ¼ teaspoon of black pepper. Cook, stirring occasionally, until the shallots soften, about 2-3 minutes.
- Add 1 cup of quinoa, ½ teaspoon of smoked paprika or chili powder, ½ teaspoon of cumin, and 1 teaspoon of granulated garlic to the pot. Stir to lightly toast the quinoa with the spices until aromatic, about 1-2 minutes.
- Pour in 1 ¾ cups of low-sodium vegetable broth. Turn the heat to high to bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, place a lid on, and cook for 15 minutes until the liquid is absorbed. Remove from the heat, keep the lid on, and let stand for 5 minutes. Then, transfer the quinoa to a sheet pan, spread it evenly, and allow it to cool completely.
- While the quinoa is cooling, prepare the remaining ingredients: drain and rinse the pinto beans, chop the romaine lettuce, halve the cherry tomatoes, dice the yellow bell pepper, and chop the cilantro (stems finely, leaves roughly). Slice the avocado just before serving.
- In a large mixing bowl, whisk together 2 tablespoons of lime juice, the remaining ¼ teaspoon of sea salt, and a pinch of black pepper. While continuously whisking, slowly drizzle in the remaining 3 tablespoons of olive oil until a pale yellow lime dressing forms.
- Add the chopped romaine lettuce, halved cherry tomatoes, diced yellow bell pepper, drained and rinsed pinto beans, and chopped cilantro to the bowl with the lime dressing. Lightly toss to coat.
- Add the cooled quinoa to the salad and toss gently to combine.
- Transfer the Quinoa Taco Salad to a serving dish and top with the sliced avocado.
Notes
Recipe adapted from Dinner Illustrated: 175 Meals Ready in 1 Hour or Less
Leave a Reply