This Quinoa Taco Salad Bowl is a delicious and nutritious vegetarian meal that even meat eaters will love! The perfect weeknight dinner.

Prep Time20 mins

Cook Time47 mins

Total Time1 hr 7 mins

Course: Salad

Cuisine: American

Servings: 4

Calories: 360kcal

Ingredients

  • Olive oil spray
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons taco seasoning
  • ½ – 1 chipotle chili pepper in adobo sauce chopped fine
  • ½ cup quinoa rinsed
  • 1 cup vegetable broth
  • 1 lime juiced
  • 1 ½ cups cooked pinto beans about 1 can
  • 1 ½ cups frozen corn thawed
  • ¼ cup chopped cilantro
  • 6 cups romaine lettuce
  • ½ cup grated Cheddar of Daiya
  • 1 avocado sliced
  • 1 cup salsa
  • For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt
  • Instructions
  • Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
  • Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
  • Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.
  • Nutrition
  • Calories: 360kcal | Carbohydrates: 47g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 798mg | Potassium: 1082mg | Fiber: 14g | Sugar: 6g | Vitamin A: 6860IU | Vitamin C: 17.5mg | Calcium: 206mg | Iron: 3.8m
  • Notes
  • Please note that nutritional information does not include chips or tortilla bowls.