Quinoa Taco Salad

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If you’re in the mood for a healthy taco salad that’s fresh and filling, this quinoa taco salad is it. With roasted corn, tomatoes, avocado, black beans and crumbled tortilla chips, there’s no taco bowl required. I toss everything in a zesty jalapeño lime vinaigrette for big flavor. This colorful veggie-packed salad is vegan, satisfying, and perfect for lunch, dinner or meal prep.

Also, try this Mexican chopped salad with grilled corn. 

Quinoa taco salad in a bowl.

Why You’ll Love This Recipe

This healthy taco salad recipe has good crunch and lots of flavor. Even though it isn’t served in a fried taco bowl, it still has tortilla chips to go with the rest of the ingredients. I actually prefer them crumbled and tossed in the salad. It’s so much easier to eat.

Quinoa and black beans make this vegan salad filling. I never can get enough big salads in my menu rotation. The kind that are a meal on their own. Ingredients with protein and fiber do just that in this recipe. 

Chopped salads are the absolute best. Variety is what makes salads interesting. Besides black beans and quinoa, here you get a mix of roasted corn, tomatoes, avocado, radishes and more in each forkful. That’s what always keeps me going back another bite.

The Ingredients

Ingredients including corn, tomatoes, black beans, avocado, radishes, red onions, romaine, limes, spices, garlic, jalapeños, oil and cilantro.

This is what you need:

  • Quinoa: White, red, black or a blend of all three will work in this salad depending what you have in your pantry. You can substitute with farro, barley or brown rice. These bigger grains will add more texture. Use quinoa or rice to keep it gluten free.
  • Corn: I slice the kernels off 3 ears of corn, which is about 3 cups. If it isn’t sweet corn season and you can’t find fresh corn, use canned or frozen corn. (Refer to the recipe notes below.)
  • Tomatoes: I prefer halved cherry tomatoes or grape tomatoes in salads. They hold their shape and their juices when you stir them in.
  • Black beans: Canned beans are one of my favorite pantry ingredients because they’re very convenient. You can substitute with pinto beans or kidney beans.
  • Avocado: To find a ripe avocado, choose one with darker skin. It should feel a little soft when you gently press it.
  • Radishes are crunchy, peppery and fresh. A mandolin helps to slice them paper thin.
  • Red onions give the salad sharpness. You can swap with thinly sliced scallions. They will be less crisp, but they will add light green onion flavor.
  • Tortilla chips: Just break them into smaller pieces, and they act like croutons. For something extra, you can use flavored chips like chili & lime, ranch or nacho cheese. 
  • Romaine lettuce is my go-to for chopped salads because it’s easy to cut. The flavor is mild to let the attention shine on the other ingredients, but that crunch is always there.
  • Cilantro: I know this is a love-it or hate-it fresh herb, so you can leave it out.
  • Dried spices: Before I roast the corn, I toss it with olive oil, cumin, chili powder, kosher salt and black pepper to enhance its buttery flavor.
  • Jalapeño lime dressing is zesty and bright with fresh lime juice, minced jalapeños, garlic, whole grain mustard, olive oil, salt and pepper.

Optional Additions

This salad recipe is complete as it’s written, but you can add one or more of these garnishes or crunchy veggies. (Not all are vegan.)

  • Bell peppers: Diced red, yellow or orange, you can substitute some of them for the tomatoes.
  • Cabbage: If you like really crisp lettuce, then include both shredded red or green cabbage and romaine for the base of the salad.
  • Fresh salsa: If it is chunky like pico de gallo, then you can swap more of the cherry tomatoes with bell peppers. 
  • Sour cream or Greek yogurt: Add for a final creamy dollop.
  • Guacamole: Instead of diced avocado, you can put a spoonful of guac in your bowl.
  • Shredded cheese: Try a Mexican cheese blend, pepper jack or cheddar cheese.
  • Hot sauce: Either add some when you stir the corn kernels with the seasonings or add a finishing spicy drizzle on the salad.

How To Make This Quinoa Taco Salad Recipe

Preheat the oven to 400 degrees F.

1. Prep the corn. After you have sliced the kernels off the cobs, stir them with cumin, chili, powder, salt, pepper and olive oil. Then spread them across a sheet pan in a single layer.

2. Roast the corn. Give it 25-30 minutes. You want the kernels to be lightly browned on the edges. Some will be crispier than others.

Corn on a sheet pan before and after it's roasted.

3. Simmer the quinoa. Combine the quinoa and water in a small saucepan. Bring to a boil, cover and reduce heat. The water should absorb and the grains should be tender in 11-12 minutes. Let the quinoa sit covered for 5 minutes. Then fluff it with a fork. 

4. Make the vinaigrette. In a small bowl, whisk the jalapeños, minced garlic, mustard, fresh lime juice, olive oil, salt and pepper.

Cooked quinoa in a small pot. Vinaigrette in a bowl.

5. Assemble and dress the salad. Use a large mixing bowl to combine the roasted corn, chopped romaine, black beans, tomatoes, radishes, avocado, red onions, crumbled tortilla chips and cilantro. Drizzle in half the dressing and toss to combine.

6. Stir in the quinoa. If you want, you can add more vinaigrette.

Ingredients assembled in a large salad bowl. Salad tossed with dressing and quinoa.

Serving

I love this recipe as a main dish salad for lunch or a summer dinner. You can add a protein such as tofu, chicken or salmon. Also, you can serve it as a side dish at a potluck or barbecue. It is great with anything smoky and grilled such as tofu veggie skewers or grilled vegetable burrito bowls. Pair it with other Tex-Mex recipes such as sheet pan vegetarian fajitas or crispy chickpea tacos

Make-Ahead Tips, Leftovers & Storage

You can make quinoa and dressing up to 3 days in advance. Let the quinoa cool to room temperature before putting it in an airtight container in the refrigerator. Keep the dressing in a jar. Let it sit at room temperature for at least 15 minutes, stir it and then toss it in the salad.

Salad leftovers can be stored in airtight container in the fridge up to 3 days. If you know you aren’t going to eat the entire salad, then don’t toss all of it in the dressing. Then it won’t get soggy. Even if you have tossed the salad in the dressing, still save it. The romaine won’t be as crisp, but it will still taste good. Add freshly crumbled tortilla chips when you eat leftovers.

Quinoa taco salad on a plate.

More Quinoa Salad Recipes

Kale Quinoa Salad
Roasted Broccoli Quinoa Salad
Quinoa Chickpea Salad
Apple Walnut Salad
Quinoa Black Bean Salad
Crispy Quinoa Mediterranean Salad
Roasted Sweet Potato Black Bean Salad
Blueberry Corn Salad

Looking for more salad inspiration? Check out my seasonal salad guide with recipes and tips on ingredients, meal prep and more. 

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Quinoa Taco Salad

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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
This healthy taco salad is packed with quinoa, black beans, roasted corn, tomatoes, avocado and tortilla chips, all tossed in a zesty jalapeño lime vinaigrette. It's a fresh, filling vegan salad for lunch, dinner or meal prep.

Ingredients 

For corn

  • 3 ears corn, kernels sliced off
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For quinoa

  • 1/2 cup quinoa, rinsed
  • 1 cup water

For dressing

  • 1 tablespoon minced jalapeños
  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 2 limes, juiced
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For salad

  • 3 cups chopped romaine
  • 15 ounce can black beans, rinsed and drained
  • 1 cup halved cherry tomatoes or grape tomatoes
  • 1/4 cup thinly sliced radishes
  • 1 avocado, diced
  • 1/4 cup finely chopped red onions
  • 1/2 cup crumbled tortilla chips
  • 2 tablespoons chopped cilantro

Instructions 

  • Preheat the oven to 400 degrees F.
  • In a large bowl, stir the corn with 1 tablespoon olive oil, cumin, chili powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the corn in a single layer across a baking sheet. Roast the corn for 25-30 minutes until it is lightly browned on the edges.
  • While the corn is roasting, make the quinoa. In a small saucepan, combine the quinoa and water. Bring to a boil. Cover and reduce heat, simmering on low for 11-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
  • For the dressing, whisk together the jalapeños, garlic, mustard, lime juice, 3 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
  • To assemble the salad, combine the corn, romaine, black beans, tomatoes, radishes, avocado, red onions, tortilla chips and cilantro in a large bowl. Toss with half the dressing.
  • Stir in the quinoa, adding more dressing as desired.

Notes

You can substitute fresh corn with canned corn or frozen corn:
  • For canned corn, rinse it in a colander and pat off the excess water with a towel before stirring it into the spices and oil.
  • For frozen corn, do not thaw it. Mix it with the oil and spices and spread it on the sheet pan and roast it. The corn will likely take a little longer in the oven since it is starting out frozen.  
  • One ear of corn is about 1 cup of kernels, so you will need around 3 cups of corn kernels for the recipe.
You can keep salad leftovers in an airtight container in the refrigerator up to 3 days. Only toss the portion you are planning to eat in the dressing. Then the leftover salad greens won’t lose as much of their crispness.
Store the dressing in a jar. Take it out of the refrigerator 15 minutes before you toss it with the salad.
Both the quinoa and dressing can be made up to 3 days ahead of time and stored in the fridge. Before putting the quinoa in a container, let it cool to room temperature. 

Nutrition

Calories: 481kcal | Carbohydrates: 53g | Protein: 13g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Sodium: 1098mg | Potassium: 1019mg | Fiber: 16g | Sugar: 3g | Vitamin A: 5211IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: Tex-Mex
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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