Vegan Quinoa Taco Salad
An easy 20 minute quinoa salad with taco seasonings. Perfect for healthy meal prep!
Servings: 5 servings
Calories: 314kcal
Ingredients
Quinoa Taco Salad
- 2 cup dry quinoa, rinsed
- 3 cups vegetable broth
- 1 can (15 oz) fire roasted tomatoes
- 1 cup fresh or frozen sweet corn, thawed
- 1 medium bell pepper, diced
- ½ medium red onion, diced
- 1 can (15 oz) bean of choice, such as black beans or kidney beans
- 1 tablespoon fresh chopped cilantro, plus more for topping
- juice of one lime
Taco Seasonings
- 1 tablespoon nutritional yeast (optional)
- 2 teaspoons cumin
- 1 tsp chili powder
- 1 tsp hot sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric
- ¼ tsp salt
Instructions
- In a medium sauce pan, combine quinoa, vegetable broth, seasonings, and fire roasted tomatoes. Bring quinoa to a boil, then cover and lower to a simmer for ~15 minutes or until light and fluffy.
- While quinoa is cooking, prep the remaining ingredients. Once quinoa is cooked, stir in the remaining ingredients.
- Enjoy cold. Top with additional cilantro and lime juice.
Notes
- If you prefer to use fresh tomatoes, just add an extra half cup of vegetable broth to the quinoa before heating. Add the fresh tomatoes when you add the other add-ins.
- I pack my meal prep in these glass containers and bring this freezable lunch box to work to keep my food cool until lunch-time.
- Check out my Instant Pot version of quinoa taco salad.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 57g | Protein: 12g | Fat: 4g | Sodium: 722mg | Potassium: 600mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1215IU | Vitamin C: 34.3mg | Calcium: 42mg | Iron: 4.2mg