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Quinoa Taco Salad

Avocado and quinoa taco salad in a serving dish
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Quinoa Taco Salad featuring fluffy quinoa, crisp vegetables, creamy avocado, and a zesty lime dressing – your new go-to lunch or dinner!

Ingredients

Units Scale
  • 5 tablespoons olive oil, divided
  • 1 shallot, diced
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon black pepper + a pinch
  • 1 cup quinoa
  • 1 3/4 cup low-sodium vegetable broth
  • 1/2 teaspoon smoked paprika or chili powder
  • 1/2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the cooled quinoa to the salad and toss gently to combine.
  8. 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

Find it online: https://crave-worthy.com/quinoa-taco-salad/