Description
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!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3/4 cup red onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon adobo sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 1/2 teaspoon kosher salt
- 1 cup canned black beans, rinsed and drained
- 6–8 cups romaine lettuce, chopped
- 1/2 cup pico de gallo
- 1 ripe avocado, sliced
- Tortilla chips (optional)
- 1/4 cup plain Greek yogurt
- 1/4 cup neutral oil
- 1/4 cup fresh cilantro
- 1 tablespoon lime juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Heat olive oil in a saucepan over medium heat. Sauté onion and garlic for 5 minutes.
- Add adobo sauce, chili powder, and cumin; cook 1 minute.
- Add quinoa, vegetable broth, and salt. Bring to a boil, then cover and simmer for 15 minutes.
- Stir in black beans and let cool slightly.
- Blend all dressing ingredients until smooth.
- Arrange lettuce in a bowl and season lightly with salt.
- Top with quinoa mixture, pico de gallo, avocado, and tortilla chips.
- Drizzle with dressing and toss gently to serve.
Notes
- Store dressing separately for best freshness.
- Refrigerate up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican Inspired