Description

This Healthy 30-Minute Quinoa Taco Salad brings vibrant colors and zesty flavors to your dinner table in no time. It combines fresh vegetables with protein-packed quinoa, making it a nourishing and quick meal for busy weeknights.

Ingredients

Scale

1 cup dry Quinoa (rinsed)
1 can (15 oz) Black Beans (drained and rinsed)
2 cups Cherry Tomatoes (halved)
1 Red Bell Pepper (diced)
1 cup Frozen Corn (thawed)
1 large Avocado (sliced)
1/4 cup Red Onion (finely minced)
1/2 cup Fresh Cilantro (chopped)
2 large Limes (juiced)
3 tbsp Extra Virgin Olive Oil
1 tsp Ground Cumi
1 tsp Chili Powder
1/2 tsp Garlic Powder
sea salt and black pepper to taste
1 tsp Honey or Maple Syrup (optional, for the dressing balance)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Quinoa: Place the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy
Prepare the Dressing: Whisk together olive oil, lime juice, honey, cumin, chili powder, and garlic powder until combined. Set aside
Chop the Vegetables: Dice the bell pepper, halve the cherry tomatoes, and mince the red onion. Roughly chop the cilantro
Combine the Base: Fluff the quinoa with a fork and transfer it to a large bowl. Add black beans, corn, bell pepper, tomatoes, and red onio
Toss and Season: Pour the dressing over the quinoa and vegetable mixture, toss gently, and fold in the cilantro
Add Finishing Touches: Slice the avocado and place it on top before serving. Season with salt and pepper to taste

Notes

Rinse quinoa before cooking to remove saponins for better flavor.

Store avocado separately to prevent browning.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 4g
Sodium: 150mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 11g
Protein: 12g
Cholesterol: 0mg