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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

Vegetables

  • 1 tbsp olive oil
  • 3/4 cup red onion
  • 3 cloves garlic

Seasonings & Sauces

  • 1 tbsp adobo sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1.5 tbsp lime juice
  • 2 tsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp cumin
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika

Salad & Toppings

  • 8 cups romaine (chopped into ribbons)
  • 1/2 cup pico de gallo
  • 1 avocado diced into 1/2-inch cubes
  • 1/4 cup yogurt (FAGE Total 5%)
  • 1/4 cup oil
  • 1/4 cup crushed tortilla chips

Instructions 

  • Cook quinoa in vegetable broth with garlic, chili powder, cumin, and adobo sauce until fluffy, about 15 minutes.
  • In a large bowl, combine cooked quinoa, black beans, corn, chopped romaine, pico de gallo, and diced avocado.
  • Whisk together lime juice, apple cider vinegar, honey, cumin, smoked paprika, salt, and pepper to make the dressing.
  • Pour dressing over the salad and toss to combine. Top with yogurt, crushed tortilla chips, and cilantro.
  • Serve immediately or refrigerate for up to 2 hours for flavors to meld.

Notes

For extra flavor, add a squeeze of lime or hot sauce before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: quinoa