Go Back
This salad is bright and full of life. You need these main ingredients: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn, fresh or frozen - 1 red bell pepper, diced - 1 avocado, diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved To make it zesty, add these spices and herbs: - 1 jalapeño, deseeded and minced (optional) - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 2 tablespoons olive oil - Salt and pepper to taste You can change this salad based on what you like. Here are some options: - Tortilla chips for serving - Extra veggies like cucumbers or carrots - A sprinkle of cheese for richness {{ingredient_image_1}} To cook the quinoa, start by rinsing one cup under cold water. This helps remove any bitter taste. In a medium saucepan, add the rinsed quinoa and two cups of water or vegetable broth. Add a pinch of salt for flavor. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You will know it’s done when the quinoa absorbs all the liquid. After it’s cooked, take it off the heat and let it cool slightly. While the quinoa cools, chop your vegetables. In a large bowl, mix together one can of black beans, one cup of corn, and one diced red bell pepper. Add one diced avocado, one finely chopped small red onion, and one cup of halved cherry tomatoes. If you like spice, include one minced jalapeño (make sure to deseed it first). Finally, stir in a quarter cup of chopped fresh cilantro. This mixture is colorful and full of flavor. Now, let’s make the dressing. In a small bowl, squeeze the juice of two limes. Add two tablespoons of olive oil to the lime juice. Then, mix in one teaspoon of cumin, one teaspoon of chili powder, and half a teaspoon of garlic powder. Season with salt and pepper to taste. Whisk all the ingredients together until they combine well. This dressing will add a zesty kick to the salad. Once the quinoa has cooled, add it to the vegetable mixture. Pour the dressing over the top. Gently toss everything together until well mixed. Taste your salad and adjust the seasoning if needed. You might want more salt, pepper, or lime juice. Serve the salad right away or refrigerate it for up to one hour. This wait helps the flavors blend. If you like, serve with tortilla chips on the side for that extra crunch! To make your quinoa just right, rinse it well before cooking. This removes its bitter coating. Use a 2:1 water to quinoa ratio for fluffy grains. Bring the water to a boil first. Then, lower the heat and cover the pot. Let it simmer for about 15 minutes. Once done, let it sit for a few minutes before fluffing it with a fork. To boost flavor, try adding lime zest to the dressing. It gives a fresh twist. You can also mix in chopped olives or feta cheese for a salty kick. If you like heat, add more jalapeño or a dash of hot sauce. Fresh herbs like parsley or mint can brighten the dish too. For a stunning presentation, use a large, colorful bowl. Layer the ingredients for a beautiful look. Sprinkle extra cilantro on top for a pop of green. Arrange tortilla chips around the salad for crunch. This adds a festive touch and invites guests to dig in. Pro Tips Rinse the Quinoa: Rinsing quinoa before cooking removes its natural coating, called saponin, which can give a bitter taste. Always rinse until the water runs clear for the best flavor. Customize Your Veggies: Feel free to add or substitute any vegetables you prefer or have on hand. Zucchini, cucumber, or even diced carrots can make great additions! Let It Chill: Allowing the salad to chill in the fridge for at least 30 minutes before serving enhances the flavors as they meld together beautifully. Serving Suggestion: For added crunch, serve with homemade baked tortilla chips instead of store-bought. Just cut corn tortillas into triangles, spray with olive oil, and bake until crispy! {{image_2}} You can easily add meat or seafood to your Zesty Quinoa Taco Salad. Ground turkey or chicken works well. Cook it with the same spices for great flavor. Shrimp is another tasty option. Just sauté it quickly until it turns pink. Both choices boost protein and make the salad heartier. This salad is great for vegetarians and vegans. You can use more beans or lentils instead of meat. Try adding tempeh or tofu for protein. Make sure to check the dressing. Use maple syrup or agave instead of honey for a vegan-friendly option. This makes the dish tasty and satisfying. This recipe is gluten-free if you follow a few simple steps. Quinoa is naturally gluten-free, so you’re already on the right path. Just double-check your broth and any added sauces to ensure they are gluten-free. You can also serve the salad with gluten-free tortilla chips for a crunchy touch. To keep your Zesty Quinoa Taco Salad fresh, store it in an airtight container. This helps maintain flavor and texture. If you have leftover dressing, keep it separate. This way, your salad won't get soggy. When prepping for the week, cook the quinoa in advance. Cool it completely before storing. Chop veggies and store them in separate containers. This keeps everything fresh and ready for quick assembly. When stored properly, the salad lasts about 3 days in the fridge. After that, flavors may fade, and veggies may become mushy. If you notice any off smell or change in texture, it’s best to toss it out. Zesty Quinoa Taco Salad is a fresh, vibrant meal. It mixes quinoa, black beans, and colorful veggies. You can enjoy it as a main dish or a side. The lime dressing adds a bright zing to every bite. This salad is fun to make and even more fun to eat! Yes, you can make this salad ahead of time. Prepare it up to one hour in advance. Just store it in the fridge until you're ready to serve. This allows the flavors to blend nicely. If you add avocado, consider adding it right before serving. This keeps it fresh and green. Quinoa is a superfood full of nutrients. It is high in protein and fiber. This helps keep you full and satisfied. Quinoa also contains important vitamins and minerals. It is gluten-free, making it a great choice for many diets. Eating quinoa can support your overall health. To make this salad spicier, add more jalapeño. You can also include diced fresh chili peppers. Another option is to sprinkle in some cayenne pepper. Adjust the spices in the dressing for extra heat. Just remember to taste as you go! Absolutely! You can swap out beans or veggies based on your taste. Use chickpeas or kidney beans instead of black beans. Try adding different peppers for variety. If you don’t have lime, lemon juice works well too. Be creative and make this recipe your own! Zesty Quinoa Taco Salad brings together fresh ingredients, easy steps, and healthy variations. You can customize it to suit your taste and dietary needs. Remember to store it properly for best results, and don't be afraid to experiment. This salad bursts with flavor and nutrition, making it a delicious choice for any meal. Dive into making your own version and enjoy every bite!

Zesty Quinoa Taco Salad

A refreshing and vibrant salad packed with quinoa, black beans, and fresh vegetables, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 1 medium red bell pepper, diced
  • 1 medium avocado, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium jalapeño, deseeded and minced (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for serving tortilla chips (optional)

Instructions
 

  • In a medium saucepan, combine the quinoa and water (or vegetable broth) and a pinch of salt. Bring to a boil.
  • Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and let it cool slightly.
  • In a large bowl, combine the black beans, corn, red bell pepper, avocado, red onion, cherry tomatoes, jalapeño (if using), and cilantro.
  • In a separate small bowl, whisk together lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper to create the dressing.
  • Add the cooled quinoa to the vegetable mixture and pour the dressing over. Gently toss all the ingredients together until well combined.
  • Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
  • Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld. Serve with tortilla chips on the side if desired.

Notes

Serve the salad in a large, colorful bowl and sprinkle extra cilantro on top. Place a handful of tortilla chips around the edges for a festive touch!
Keyword healthy, quinoa, salad, taco, vegetarian