30 Minute Loaded Quinoa Taco Salad
30 Minute Loaded Quinoa Taco Salad with Baja Dressing is a total flavor fiesta. A hearty and healthy vegetarian taco salad that won't leave you missing the meat!
Servings: 4
Equipment
- Medium Saucepan with Lid
- Blender or Nutribullet
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 3/4 cup chopped red onion
- 2 garlic cloves, minced
- 1 Tbsp. adobo sauce (from a can of chipotle chiles)
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 cup dry (uncooked) quinoa
- 1 cup vegetable broth (sub water)
- 1/2 tsp. kosher salt
- 1 cup canned black beans, rinsed and drained
- 6 to 8 cups chopped romaine (or lettuce of choice)
- 1/2 cup prepared pico de gallo
- 1 ripe avocado, sliced
- Tortillas chips for serving (optional)
Baja Dressing
- 1/4 cup plain whole-milk Greek yogurt
- 1/4 cup neutral oil (such as avocado or grapeseed oil)
- 1/4 cup fresh cilantro
- 1 Tbsp. fresh lime or lemon juice
- 2 tsp. apple cider vinegar
- 1 tsp. honey
- 1/4 tsp. ground cumin
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Prepare Quinoa Mixture:Heat 1 Tbsp. olive oil in a medium saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in adobo sauce, chili powder, and cumin; cook 1 minute. Add quinoa, vegetable broth, and salt; increase heat and bring mixture to a boil. Cover, reduce heat to low, and cook until quinoa is tender and liquid has been absorbed, about 15 minutes.Stir in black beans and let mixture sit (uncovered) to slightly cool while you prepare the rest of salad.
- Prepare Baja Dressing:In a blender or Nutribullet, combine Greek yogurt, oil, cilantro, lime juice, apple cider vinegar, honey, cumin, salt, and pepper; blend on high speed until smooth and creamy.
- Assemble Salad:Add lettuce to a large bowl or serving platter and season with a pinch of salt. Top with quinoa and black bean mixture, pico de gallo, and sliced avocado. Drizzle dressing overtop and gently toss to combine. Garnish with tortilla chips, if desired. Serve immediately.
Notes
Store dressing separately from salad components for optimal freshness. Refrigerate for up to 3 days.
Nutrition
Serving: 1salad | Calories: 375kcal | Carbohydrates: 37g | Protein: 11g | Fat: 22g | Saturated Fat: 1.5g | Sodium: 750mg | Fiber: 10g | Sugar: 6g