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['Close-up view of a vibrant quinoa taco salad with toppings.', 'Colorful quinoa taco salad with diced avocado and crunch from tortilla chips.', 'Detailed shot of a gluten-free taco salad featuring black beans and corn.', 'Lush layers of romaine, quinoa, and fresh ingredients in a taco salad.']
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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

olive oil

  • 3/4 cup red onion
  • 3 cloves garlic
  • 1 tbsp adobo sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 cup quinoa (rinsed thoroughly)
  • 1 cup vegetable broth
  • 1 tsp salt
  • 1 cup black beans
  • 1/2 cup sweet corn kernels
  • 1/4 cup yogurt (FAGE Total 5%)
  • 1/4 cup oil
  • 1/3 cup cilantro (stems included)
  • 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
  • 8 cups romaine (chopped into ribbons)
  • 1/2 cup pico de gallo
  • 1 diced avocado (diced into 1/2-inch cubes)
  • 1/4 cup crushed tortilla chips

Instructions 

  • Cook quinoa in vegetable broth with spices until fluffy, about 15 minutes.
  • In a large bowl, combine cooked quinoa, beans, corn, chopped vegetables, and cilantro.
  • Whisk together lime juice, vinegar, honey, oil, and seasonings to make dressing.
  • Toss salad with dressing and top with pico de gallo, avocado, and crushed tortilla chips.

Notes

For extra flavor, toast the quinoa before cooking.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: quinoa