Quinoa Taco Salad

about the recipe

This Quinoa Taco Salad recipe is a delicious and nutritious vegetarian meal that is oh-so satisfying!  Even the most dedicated meat eater will embrace this delicious recipe.  It is the perfect weeknight dinner or weekend lunch.  And you can meal-prep this recipe to enjoy all week!


– Olive oil spray – 1 medium onion chopped – 3 cloves garlic minced – 2 teaspoons taco seasoning – ½ - 1 chipotle chili pepper in adobo sauce chopped fine – ½ cup quinoa rinsed – 1 cup vegetable broth – 1 lime juiced – 1 ½ cups cooked pinto beans about 1 can – 1 ½ cups frozen corn thawed – ¼ cup chopped cilantro – 6 cups romaine lettuce – ½ cup grated Cheddar of Daiya – 1 avocado sliced – 1 cup salsa – For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt

– Spray a medium skillet well with olive oil spray.

– Add chopped onion and cook for 10 to 12 minutes, until tender.

– Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.

– Stir in lime juice, pinto beans, corn, and cilantro.

– Cover and let sit off the heat for 5 minutes. Fluff.

– Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.