Southwest Quinoa Taco Salad
An easy 20 minute quinoa salad with taco seasonings. Perfect for healthy meal prep and can be enjoyed hot or cold.
Servings: 5 servings
Calories: 472kcal
Ingredients
Quinoa Taco Salad
- 1 tablespoon olive oil or other neutral oil
- 1 medium bell pepper diced
- ½ medium red onion diced
- 2 cup dry quinoa rinsed
- 1 tablespoon nutritional yeast
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 15 ounce can fire roasted diced tomatoes with juices
- 2 ¾ cups vegetable broth
- 14.5 ounce can black beans see note #1
- ¼ cup chopped cilantro from ~½ bunch
- juice and zest of one lime plus more for serving
Toppings/Add-ins
- romaine lettuce for serving
- 1 ear sweet corn
- salsa for topping
- avocado for topping
- pumpkin seeds for topping
Instructions
- Heat a medium sauce pot over medium-high heat. Once hot, add 1 tablespoon olive oil. Add the diced peppers and onion, sauteing until golden, about 6-8 minutes. Add the dry quinoa and toast for about 2 minutes. Stir frequently for even cooking.
- Add the seasonings: nutritional yeast, cumin, chili powder, garlic powder, onion powder, salt, turmeric. Toast another 30 seconds to bloom the spices.
- Add in the fire-roasted tomatoes with juices, vegetable broth, and drained black beans. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low to low heat.
- Cover with a lid and simmer until all liquid is absorbed, about 15-20 minutes.
- Prep toppings while the quinoa cooks. Once cooked through, fluff with a fork and mix in the cilantro and lime juice and zest.
- To make a salad, serve on top of lettuce with fresh sweet corn kernels, pumpkin seeds, avocado, and any other toppings you like. This salad goes great with a drizzle of Avocado Green Goddess Dressing or Chipotle Ranch Dressing.
Video
Notes
- Beans: Black beans, red beans and kidney beans all work. Make sure to drain and rinse the beans before adding to the quinoa.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Enjoy hot or cold.
- Freezing: Let cool to room temp before transferring to a freezer safe container. Freeze for up to 3 months. Let thaw overnight in the fridge before enjoying.
- Check out my Instant Pot version of quinoa taco salad.
- Toppings are not including in the nutrition calculations.
Check out my YouTube video above where I show how to make this recipe step by step!Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 81g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Sodium: 380mg | Potassium: 912mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1284IU | Vitamin C: 35mg | Calcium: 97mg | Iron: 6mg
