Quinoa Taco Salad

Taco Salad Days

Looking for a fresh idea for game day, a summer picnic, or backyard get-together? This cool and breezy quinoa taco salad might be just what you're craving. Laced with lime juice and sea salt, the combo of fluffy quinoa and ripe avocado, spiked with red onion and sunny sweet pepper, served on a crisp bed of romaine lettuce, is a light and healthy twist on the salsa drenched bean and cheese heavy taco salads so ubiquitous years ago.

It's a total win for gluten-free vegans and vegetarians.

And let's face it.

Quinoa is much more hip than canned re-fried beans.

And this particular quinoa taco salad boasts FODMAPs-friendly dairy-free vegan ingredients. 

Quinoa is a complete vegetarian protein, so you really don't need the black beans (as a complementary protein)--- unless, of course, you're fond of those fiber rich little beauties in your quinoa salad. And if you do? Legume away dude.

Dairy lover? You can add your favorite shredded cheese or goat cheese, if you desire.

Karina

xo

Seasoning: 

I kept the seasoning simple, relying on my favorite New Mexican inspired pairing of lime juice and sea salt.

I made this for Steve- who added a crumbled, hard boiled huevo to his plate and a drizzle of extra virgin olive oil.

He deemed it blogworthy.

Karina's Quinoa Taco Salad Recipe

By Karina Allrich May 2010.

My vegan quinoa taco salad is sans tomatoes. And bean-free. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top, if you desire.

You'll need:

1 cup quinoa, rinsed, then cooked in two cups water (I use a rice cooker to do this; here's how.)

Fluff the cooked quinoa with a fork. Scoop into a bowl.

Ingredients:

Extra virgin olive oil, as needed

Juice from 2 medium, juicy limes

Sea salt, to taste

2-3 tablespoons fresh chopped cilantro or parsley

1 half small red or purple onion, diced fine

1 small yellow bell pepper, cored, seeded, diced fine

1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)

1 large head of crisp romaine lettuce, washed, dried, sliced crosswise

Gluten-free tortilla chips

1 large avocado, pitted, peeled, diced

Instructions:

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.

Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge.

Serves 4.

PRINT RECIPE

More Options:

Add a cup of chilled, drained black beans, if you like your taco salad super hearty.

Add sliced red or yellow cherry or grape tomatoes, if you desire.

Sprinkle with the cheese of your choice.

Serve with your favorite salsa on the side.

Reader Michelle suggests adding diced mango. Sounds yum.

If onions are a FODMAP-No-No for you, omit them.

Also check out:

Cooking with Amy's Quinoa Salad with Arugula, Asparagus and Avocado

Hedonia kicks it up with Quinoa Salad with Shrimp, Cucumber, Mango and Mint

Recipe Source: glutenfreegoddessrecipes.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.