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30 Minute Loaded Quinoa Taco Salad

30 Minute Loaded Quinoa Taco Salad is vegan-friendly, gluten-free, and perfect for make-ahead lunches or weeknight dinners.
Course Entree, Vegetarian
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 396kcal


  • 3 Tbsp. olive oil divided
  • 3/4 cup chopped onion
  • 3 garlic cloves minced
  • 1 Tbsp. adobo sauce from a can of chipotle chiles
  • 1 tsp. chili powder
  • 3/4 tsp. ground cumin divided
  • 1/2 cup dry quinoa rinsed
  • 1 cup lower-sodium vegetable broth
  • 2 Tbsp. fresh lime juice divided
  • 1/2 tsp. kosher salt
  • 1 large bunch kale, stemmed and roughly chopped sub romaine
  • 1 15-oz. can black beans, rinsed and drained
  • 1/2 cup prepared pico de gallo or fresh salsa
  • 1 ripe avocado sliced
  • 1/3 cup fresh cilantro leaves, roughly chopped
  • 3 Tbsp. whole-milk Greek yogurt or sour cream


  • Heat 1 Tbsp. of the oil in a medium saucepan over medium heat. Add onions and garlic; cook until softened, about 5 minutes. Stir in adobo sauce, chili powder, and 1/2 tsp. cumin; cook 1 minute, stirring often. Add quinoa and vegetable broth; increase heat and bring mixture to a simmer. Cover, reduce heat to low, and cook until quinoa is tender and liquid has been absorbed, about 15 minutes. Transfer to a bowl and refrigerate while you assemble remaining salad ingredients.
  • Prepare dressing by combining remaining 2 Tbsp. olive oil, 1/4 tsp. ground cumin, 1 Tbsp. lime juice, and 1/4 tsp salt; stir with a whisk. Place kale in a large bowl and add dressing. Use your hands to massage dressing into kale until leaves starts to soften (note: if using romaine, just toss lettuce with dressing). Add black beans, pico, avocado slices, and cilantro.
  • Stir remaining 1 Tbsp. lime juice and 1/4 tsp. salt into yogurt (or sour cream). Whisk in up to 3 tsp. water to thin out to desired consistency. Top salad with cooled quinoa mixture and drizzle yogurt overtop.


Serving: 1salad | Calories: 396kcal | Carbohydrates: 46g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Sodium: 980mg | Fiber: 12g | Sugar: 8g