The kiddos loved it! Thank you. Just found this recipe and I'm so excited to make it for my lunch meal prep next week! Thanks for sharing this! Jump to Recipe.

Continue to Content. Ingredients 1 cup quinoa, uncooked 1 cup salsa 2 handful tortilla chips, crushed, organic 1 15 oz can black beans 1 avocado, sliced salt, pepper, to taste cilantro optional. Add cooked and cooled quinoa, salsa, tortilla chips to the black beans. Season with salt and pepper and garnish with avocado and the optional coriander.

Nutrition Information: Yield: 20 Serving Size: 1 bowl Amount Per Serving: Calories: Total Fat: 34g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: mg Carbohydrates: 57g Fiber: 13g Sugar: 4.

Lemon Cheesecake Mousse. Roasted Garlic Vegan Cheese Fritters. Click here to cancel reply. Vicky Wednesday 18th of November Florian Thursday 19th of November Tomi Wednesday 31st of July Florian Thursday 8th of August Dc bell Thursday 20th of December Dawn Wednesday 27th of June Florian Wednesday 27th of June I eat a lot of tacos.

But my favorite thing is actually the taco in its deconstructed form: the taco salad. You can take this in as many different directions as there are taco fillings, but I especially like this with red quinoa although if you had non-red quinoa it would taste pretty much the same.

The chewy little red kernels sort of take on the essence of taco meat. The rest of the ingredients came together from what I happened to have on hand: half a pint of cherry tomatoes, scallions, a poblano, leftover tortillas, etc.

This is a great way to use up leftover veggies, meats, and cheeses that you might already have in your kitchen. This recipe is featured in the summer issue of Foodiecrush. The time will vary depending on the heat of your broiler.

Using your fingers, slide off the skin and remove the stem and seeds. Chop into roughly ¼-inch pieces and place in a small bowl. Toss the corn kernels with a drizzle of olive oil and a pinch of salt. As an Amazon Affiliate I earn from qualifying purchases.

All opinions are my own. Jump to: Ingredients How to make quinoa taco salad Top tips Tips for customizing quinoa taco salad FAQ More quinoa recipes Recipe. Truth be told I tend to eat the same things most of the time, and that can be a little boring. This quinoa taco bowl is everything you love about that meaty restaurant classic in the crunchy tortilla bowl, but lightened up and veggie-fied.

A bowl of delicious, creamy, crunchy, healthy, vegetarian goodness. The quinoa taco meat is what takes the most time to cook here. You need to cook quinoa, then mix it with the seasonings and bake it in the oven.

You could cook the quinoa in the morning and finish turning it into taco meat at dinner time, or prep the taco meat entirely on the weekend and have dinner ready in minutes with the leftovers. Of course you could deep fry tortilla strips if you prefer, or buy packaged tortilla strips. No, quinoa taco meat is vegetarian and vegan.

It is used in a way similar to ground beef taco meat, which is where it gets its name. No, it definitely has the texture of quinoa, not meat.

Each serving of this recipe is roughly calories. For comparison, a taco salad at a restaurant with a deep fried tortilla bowl can clock in at calories or higher! If you make this recipe, be sure to rate it, leave a comment, or tag theliveinkitchen on Instagram!

If you make this recipe, be sure to rate it , leave a comment , or tag theliveinkitchen on Instagram! Your email address will not be published.

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You can add your favorite shredded cheese or goat cheese, if you desire. Seasoning: I kept the seasoning simple, relying on my favorite New Mexican inspired pairing of lime juice and sea salt.

I made this for Steve- who added a crumbled, hard boiled huevo to his plate and a drizzle of extra virgin olive oil. Karina's Quinoa Taco Salad Recipe. By Karina Allrich May My vegan quinoa taco salad is sans tomatoes. And bean-free. But if you love black beans with a white hot passion, add 'em in.

You can also add crumbled goat cheese on top, if you desire. Fluff the cooked quinoa with a fork. Scoop into a bowl. Instructions: Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again.

Season with sea salt, to taste. The benefit of using kale is that it won't go soggy or limp when prepped in advance. Heat 1 Tbsp. of the oil in a medium saucepan over medium heat.

Add onions and garlic; cook until softened, about 5 minutes. Stir in adobo sauce, chili powder, and ½ tsp. cumin; cook 1 minute, stirring often. Add quinoa, vegetable broth, and ½ tsp. salt; increase heat and bring mixture to a simmer.

Cover, reduce heat to low, and cook until quinoa is tender and liquid has been absorbed, about 15 minutes. Transfer to a bowl, stir in black beans, and refrigerate while you assemble remaining salad ingredients.

In a blender or Nutribullet, combine Greek yogurt, olive oil, lime juice, apple cider vinegar, honey, cilantro, cumin, salt, and pepper; blend on high speed until smooth and creamy.

Add lettuce to a large bowl or serving platter. Top with quinoa and black bean mixture, pico de gallo, and sliced avocado. Drizzle dressing overtop and gently toss to combine. Serve immediately. Additionally, quinoa is one of the few plant sources of all nine essential amino acids required to build and repair protein tissues in the body, which makes it a complete protein.

In terms of flavor, quinoa has a a signature nuttiness that takes well to bold spices, such as chili powder and cumin. In addition, it also holds up great for leftovers, so feel free to double the batch and enjoy on repeat for weekday lunches. Look for dry quinoa in the bulk bin section of health food stores, such as Sprouts Market or Whole Foods, for cost savings.

You can also purchase it in bags near the rice and other grains. You can use white, red, or multi-colored quinoa for this recipe, however white has the mildest flavor. Taco salads are a great opportunity to slip in extra veggies and fiber.

This vegetarian taco salad offers a decent punch of protein and fiber from plant-based sources. If you give this vegetarian taco salad a try, snap a pic and tag dishingouthealth on Instagram so I can see your beautiful creations.

Also, follow along on Facebook and Pinterest for the latest recipe updates! So yummy and fresh! So tasty and easy to make! I added more adobo sauce to the recipe and extra jalapeños to the pico de gallo as I love spicier food. Great combination of ingredients.

This came together so quickly and was very satisifying. I'm looking forward to making it again in the future! This Southwest quinoa taco salad is no exception and fits in nicely with my other favorite meal prep recipes like black bean quinoa casserole , vegetarian black bean enchiladas , and black bean soup.

While the quinoa cooks, prep the toppings. You can either stir the bell pepper and onion into the quinoa base or use them as a topping across individual servings. See below for serving ideas. This quinoa salad is perfect for meal prep, but if you're like me you may get tired of having the same meal for lunch every day.

I haven't tried using rice but it should work in place of quinoa if you use an equal amount of white rice. For best quality, keep leftovers refrigerated for days. I like to eat leftovers cold but they are also good warm. Reheat single servings in the microwave or transfer to a small saucepot and heat over medium-low heat.

Add a splash of vegetable broth if needed to prevent burning while reheating. Yes, quinoa salad freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers these are the ones that I use.

Let thaw overnight in the fridge before reheating. I actually have an instant pot version of quinoa taco salad that uses the same base recipe.

If you like this recipe you'll love my quinoa fried rice! Did you try this recipe? I always appreciate your feedback! Or check out my new cookbook and follow along on my YouTube , Instagram , TikTok , and Pinterest , or sign up for my newsletter! Author's note : This recipe was originally shared September It was updated June with new photos, a video and more tips.

The only change to the recipe is that the quinoa is now toasted in olive oil before cooking and more cilantro is added. Made this tonight and ate it warm over spinach, and a quarter of an avocado.

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