Quinoa Taco Salad Recipe

Name: Quinoa Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa; 1 whole Red Onion, Chopped; 3 cloves Garlic, Minced; 1/2 cups Red Bell Pepper, chopped; 1/2 cups Yellow Bell Pepper, Chopped; 1/2 cups Green Bell Pepper, Chopped; 1- 1/2 teaspoon Cumin; 1/2 teaspoons Oregano; 1 teaspoon Chili Powder, Or More Depending On Heat Preference; 1 dash Cayenne Pepper; 15 ounces, weight Black Beans, Drained And Rinsed; 3/4 cups Diced Tomatoes, Fresh Or Canned; 2 whole Limes, Divided; Salt And Pepper, to taste; 8 ounces, weight Baby Spinach; 1 cup Cilantro; ⅓ cups Cheddar Or Feta Cheese; 1 whole Avocado, diced

Servings: persons

1 cup Quinoa
1 whole Red Onion, Chopped
3 cloves Garlic, Minced
1/2 cups Red Bell Pepper, chopped
1/2 cups Yellow Bell Pepper, Chopped
1/2 cups Green Bell Pepper, Chopped
1- 1/2 teaspoon Cumin
1/2 teaspoons Oregano
1 teaspoon Chili Powder, Or More Depending On Heat Preference
1 dash Cayenne Pepper
15 ounces, weight Black Beans, Drained And Rinsed
3/4 cups Diced Tomatoes, Fresh Or Canned
2 whole Limes, Divided
Salt And Pepper, to taste
8 ounces, weight Baby Spinach
1 cup Cilantro
⅓ cups Cheddar Or Feta Cheese
1 whole Avocado, diced

1
Cook the quinoa according to package instructions.
2
Meanwhile, swirl a bit of olive oil in a saute pan.
3
Heat oil over medium high heat.
4
Add onion and saute for 3-5 minutes, until translucent and tender.
5
Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute for an additional 2 minutes.
6
Remove from heat.
7
Stir in the black beans, tomatoes, and the juice of 1 lime.
8
Stir in the quinoa.
9
Season to taste with salt and pepper.
10
Chill.
11
Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos.
12
Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach.
13
Divide spinach and cilantro mixture evenly among 4 salad plates.
14
Top each plate with a scoop of the quinoa salad.
15
Top each salad with your choice of cheese and diced avocado.
16
Cut the remaining lime into slices to garnish the plates.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup Quinoa, 1 whole Red Onion, Chopped, 3 cloves Garlic, Minced, 1/2 cups Red Bell Pepper, chopped, and more.

Yes, Quinoa Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions