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Gluten-Free Loaded Quinoa Taco Salad - thegirlskitchen

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A vibrant and nutritious gluten-free quinoa taco salad packed with fresh vegetables, beans, and flavorful toppings for a satisfying meal.

Ingredients

olive oil

  • 1 tbsp olive oil

red onion

  • 3/4 cup red onion

garlic cloves

  • 3 cloves garlic cloves

adobo sauce

  • 1 tbsp adobo sauce

chili powder

  • 1 tsp chili powder

cumin

  • 1 tsp cumin

quinoa (rinsed thoroughly)

  • 1/2 cup quinoa (rinsed thoroughly)

vegetable broth

  • 1 cup vegetable broth

salt

  • 1 tsp salt

black beans

  • 1 cup black beans

sweet corn kernels

  • 1/2 cup sweet corn kernels

yogurt (FAGE Total 5%)

  • 1/4 cup yogurt (FAGE Total 5%)

oil

  • 1/4 cup oil

cilantro (stems included)

  • 1/3 cup cilantro (stems included)

lime juice

  • 1.5 tbsp lime juice

apple cider vinegar

  • 2 tsp apple cider vinegar

honey

  • 1 tsp honey

cumin

  • 1/2 tsp cumin

pepper

  • 1/4 tsp pepper

smoked paprika

  • 1/4 tsp smoked paprika

romaine lettuce (chopped into ribbons)

  • 8 cups romaine (chopped into ribbons)

pico de gallo

  • 1/2 cup pico de gallo

avocado (diced into 1/2-inch cubes)

  • 1 avocado avocado (diced into 1/2-inch cubes)

crushed tortilla chips

  • 1/4 cup crushed tortilla chips

Instructions 

  • Cook quinoa in vegetable broth with spices until fluffy, about 15 minutes.
  • Prepare the dressing by mixing lime juice, vinegar, honey, cumin, pepper, and paprika.
  • In a large bowl, combine cooked quinoa, beans, corn, chopped vegetables, and cilantro.
  • Toss with dressing and top with pico de gallo, avocado, and crushed tortilla chips.

Notes

For extra flavor, toast the tortilla chips before adding.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Quinoa