Quinoa Taco Salad Bowl

This Quinoa Taco Salad Bowl is a delicious and nutritious vegetarian meal that even meat eaters will love! The perfect weeknight dinner.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 47 minutes
Total Time 1 hour 7 minutes
Servings 4
Calories 360kcal
Author Wendy Polisi


  • 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 1/2 cups cooked pinto beans about 1 can
  • 1 ½ cups frozen corn thawed
  • ¼ cup chopped cilantro
  • 6 cups romaine lettuce
  • 1/2 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.


Please note that nutritional information does not include chips or tortilla bowls.


Calories: 360kcal | Carbohydrates: 47g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 798mg | Potassium: 1082mg | Fiber: 14g | Sugar: 6g | Vitamin A: 6860IU | Vitamin C: 17.5mg | Calcium: 206mg | Iron: 3.8mg