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Quinoa Taco Salad

Quinoa Taco Salad

Ingredients

For grilled corn
2 ears corn, shucked
1 teaspoon olive oil

For quinoa
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For pico de gallo
1/2 pint cherry tomatoes, halved lengthwise
1/4 cup finely chopped red onion
1 jalapeno, deseded and minced
Juice of 1 lime
1-2 tablespoons chopped cilantro
1/4 teaspoon kosher salt
Pinch black pepper

For vinaigrette
Juice of 1 lime
1 tablespoon chopped cilantro
1 garlic clove minced
1/4 teaspoon kosher salt
Pinch black pepper
1/4 cup olive oil

For salad
1 head romaine trimmed and roughly chopped
1-15 ounce can black beans, rinsed and drained
1 red bell pepper, diced
3 radishes, thinly sliced
1 avocado, sliced or diced
1/3 cup crumbled tortilla chips

Instructions

Preheat a gas or charcoal grill on high heat.

Rub the corn with 1 teaspoon olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

In a small saucepan over medium high heat, bring the quinoa and water to a boil. Add the cumin, paprika, salt & pepper. Cover and simmer for 12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool.

For the pico de gallo, combine the tomatoes, onions, jalapeños, lime juice, cilantro, salt and pepper in a medium bowl.

For the vinaigrette, whisk together the lime juice, cilantro, garlic, salt, pepper and olive oil in a small bowl.

For the salad, toss together the corn, quinoa, pico de gallo, romaine, black beans, bell peppers, radishes, avocado and tortilla chips. Drizzled with vinaigrette.

Notes

The corn and quinoa can be made 2-3 days in advance and stored in airtight containers in the refrigerator.