Quinoa Taco Salad

I love salads! This Quinoa taco salad is so simple and delicious I can’t get enough of it. Taco salads have been around for as long as I can remember. When I was young, taco salads were typically made with iceberg lettuce, ground beef, kidney beans, cheese, tomatoes, and olives and topped with Catalina dressing.  

In this version instead of using meat, I use cooked quinoa that I crisp up in the oven. I add cucumbers and celery for crunch, toss in some corn for sweetness, and swap out kidney beans for black beans. I also add in diced avocado and green onions. For the dressing, I make a creamy dressing using salsa.

My taco salad has evolved over time and there really is no exact way to make it. Have fun with it. Add in what you like, and take away what you don’t. But it’s time to bring the taco salad back! This quinoa salad makes a perfect lunch or it’s perfect for weeknight dinners.  It’s an easy meal when you’re craving Mexican food plus you get the added benefits of quinoa and healthy eating in one meal that I guarantee everyone will love!

What’s inside this quinoa taco salad?

First, let’s begin with quinoa. To prepare the quinoa you need a cup of quinoa. Any variety will work, plus a cup of vegetable stock. After you prepare quinoa the traditional way you will add some spices and salsa and bake it in the oven to crisp it up.

Now, let’s go over the veggies. You will need fresh Romaine lettuce, celery, cucumbers, green onions, ripe avocado, and corn. Next, black beans and grated cheddar cheese. Once all of that is tossed together, I zest one medium lime and add the juice as well. The fresh lime juice gives the salad a freshness that I love. Now I add the creamy dressing and toss everything together. After that, I crush up spicy corn chips and sprinkle them on top.  

Options to try!

Anything goes and I really mean this! For the lettuce, you can try baby spinach or kale mixed with romaine to add some nutrients. You could add bell peppers and red onion for added crunch. Don’t like cucumbers or celery, leave them out! Try adding in some fresh cilantro or cherry tomatoes. For some added heat consider pico de gallo or even sliced jalapeños. Instead of cheddar cheese, try jalapeño jack or queso fresco. Want this to be vegan us your favorite vegan cheese. For the beans, there are so many options. I usually grab black beans, but you could use pinto, kidney, white, or even garbanzo beans. Whatever you are in the mood for or if you’re just cleaning out your fridge it will work! That’s my favorite thing about this salad, anything goes!

Here’s how to make the crispy quinoa:

First measure out one cup of quinoa. Add it to a fine mesh strainer and rinse it well. Next, add it to a small pot, and over medium heat dry the quinoa out and get it a little toasty. I find that by doing this step the quinoa gets a nice nutty flavor. You can skip this step if you are in a hurry.  

After it’s a little toasty, add the broth and water. The recipe calls for vegetable broth, but you could also use chicken broth as well. If you don’t have either on hand, just use all water. The quinoa won’t be as flavorful, but it will still be ok because the added spices and salsa are really what give it a nice flavor.  Once this comes to a boil you will need to lower the heat, cover the pot with a lid and simmer for 15-25 minutes until the liquid has absorbed.  

After the liquid is absorbed, remove the pot from the heat and fluff the quinoa with a fork and then put the lid on, but crack it so that it’s not fully on, and let the quinoa sit for about 5-10 minutes.  

Now it’s time to season the quinoa. Add in cumin, chili powder, garlic powder, salt, and pepper. The gives the quinoa a taco seasoning kind of flavor. The one that comes from the little packet you buy at the store to season your ground meat. Same idea here! I also add in red salsa. Any kind will do. I prefer the jarred stuff here because it’s not as watery as fresh salsa. The quinoa is perfectly ready to eat as is, but I like to take it one step further and crisp it up in the oven. I like the texture of the crispy quinoa in the salad.  

Once that is combined, I spread out the quinoa on a parchment-lined cookie sheet and bake it for about 35 minutes, stirring halfway through. The quinoa is ready when the edges are crispy and lightly golden brown. Remove from the oven and let the quinoa cool slightly before adding it to the salad. You can make the quinoa earlier in the day and then it’s ready to go when you assemble your salad. You could also do it the day before, but be sure to let it come to room temperature before adding it to the salad. 

Dressing and corn chips:

While the quinoa cooks, make the dressing. Combine salsa, mayonnaise, sour cream, cumin, garlic powder, salt, and pepper together in a small bowl.  You can use the same salsa that you used for the quinoa. I like Pace or the red salsa from Trader Joe’s. If you aren’t into sour cream, try using plain greek yogurt. And vegan mayo is also always an option. Instead of using the sour cream and mayo try Ranch dressing instead. This is an old trick I learned when working at Chili’s restaurant a million years ago!  

The spicy corn chips are optional but worth trying at least once! I love the Elote spiced Corn Chip Dippers from Trader Joe’s, but they don’t always have them in stock which is why sometimes I use Chili Cheese flavored Fritos. Either works, but I prefer the ones from Trader Joe’s. You can also crush tortilla chips or even make homemade tortilla strips. 

Assemble the salad!

Chop all of the veggies nice and small into bite-size pieces. Using a large mixing bowl add the ingredients. Toss everything together so it’s evenly combined. Then zest your lime and squeeze the juice over the top. I also add a couple of pinches of salt here. Now when you are ready to eat add the dressing and top with the corn chips. Serve in large bowls and enjoy! 

Other Recipes To Try!

Mexican Caesar Salad

Baked Zucchini Casserole

How to make tortilla chips in the air fryer

Homemade Guacamole

Easy Black Bean & Rice Enchiladas