Quinoa Taco Salad

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

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.

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.