Do you ever want a hot meal that’s filling and healthy, but you just don’t have the time or patience to chop up a bunch of ingredients and wait for something to cook? Well, it’s definitely happened to me one or two (hundred?) times in my life.
That’s why quick and easy recipes like Vegan Quinoa Taco Salad exist!
Vegan Quinoa Taco Salad takes all of 15 minutes to make. While the quinoa cooks the rest of the ingredients are compiled and prepped, so that as soon as the quinoa comes off the stove you can chow down.
This isn’t just your plain old quinoa + water mixture. Cooking the quinoa in fire roasted tomatoes and vegetable broth, instead of water, gives the the quinoa an extra level of flavor.
Once you’ve got your quinoa tomato mix simmering away, prep the remaining ingredients.
I love adding corn to most salad-y mixtures. Is that because I spent my childhood in Illinois, or because I love the crunch? Could be a little bit of both. The black beans add in a little extra protein and fiber for optimal satiety.
And let’s not forget the seasonings: cumin, chili powder, onion powder, garlic powder, cayenne, nutritional yeast, turmeric. I douse my food in seasonings (read: garlic) and I am not afraid to admit it.
When all of your ingredients are in their respective spots and your quinoa is nice and fluffy, combine everything!
Top with cheezey sauce and throw in some tortilla chips if you’re going the nacho route. This recipe also works well on top of mixed greens or served cold as a side.
An easy 20 minute quinoa salad with taco seasonings.
- 2 cup quinoa, dry
- 3.5 cups vegetable broth
- 1 can (15 oz), divided in half fire roasted tomatoes
- 1 can (15 oz) sweet corn, rinsed
- 1 can (15 oz) black beans, rinsed
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1/4 tsp salt
- juice of one lime
Combine quinoa and vegetable broth. Add half of the fire roasted tomatoes, including juice. Set remaining tomatoes aside. Bring quinoa to a boil, then cover and lower to a simmer for ~15 minutes or until light and fluffy.
While quinoa is cooking, rinse black beans and corn. Once quinoa is cooked, mix in remaining ingredients. Can be ser
Notes
- If you prefer to use fresh tomatoes, just add an extra half cup of vegetable broth to the quinoa before heating.
- Frozen corn works just as well as canned. Make sure to thaw first so that the salad doesn’t get watered down.
