Hey guys! Popping in today with a super old summery favorite recipe that got a photo upgrade recently, so I wanted to re-share it! This Quinoa Taco Salad is one of my favorite lunches – it’s so easy to throw into a container on the way out the door. It also makes a great dinner! It has a great balance of veggies, fiber, protein, and healthy fat to keep you full and satisfied.
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Just toss everything together in a bowl (or even in a packable container) and toss to combine. Then you’re good to go!
This “recipe” is really flexible – feel free to get creative with additions and quantities. No measuring necessary! If it’s too dry, add more salsa. If it’s not flavorful enough, some salt and pepper and a few shakes of cumin will up the ante – or, add some Mexican-style hot sauce!
Quinoa Taco Salad
- Cooked quinoa
- Tomato, chopped
- Peppers, chopped
- Black beans, drained/rinsed
- Salsa
- Avocado, chopped
- Cheddar cheese, grated
- Cilantro, chopped
Just throw it all into a bowl, mix, and enjoy! Again, the proportions are up to you — it doesn’t have to be exact for this recipe at all, and that’s the fun in it.
And while you’re cooking the quinoa – make extra, and try one of these other quinoa recipe faves from my recipe archives!
- Lemony Spinach Quinoa Bean Salad
- “Cheesy” Vegan Mushroom Quinoa
- Comforting Pumpkin Quinoa
- Sweet Potato Black Bean Quinoa Salad
And for more Mexican-themed deliciousness, check these recipes out:
- Mexican Black Bean Spinach Burgers (vegan)
- Mexican Lasagna (gluten free if using corn tortillas)
- Creamy Mexican Chicken Chili Soup (gluten free)
- Mexican-Style Sweet Potato Fries (vegan, gluten free)
- Sweet Potato & Black Bean Veggie Enchiladas (vegan if omit cheese)
What’s your favorite Mexican-themed meal? Mine is probably tacos, or enchiladas – although I do love taco salad!