Quinoa Taco Salad (Vegetarian)

This is hands down my favorite salad!! It's loaded with all the best taco fixings and instead of meat, perfectly seasoned quinoa as your protein. Shadowbrook Restaurant in Capitola, (if you haven't been...GO) inspired me with this one. It's beyond healthy....packed with nutrients and protein, leaving you fully satisfied. Such an excellent vegetarian option!

This salad is so easy to throw together last minute and really only takes about 20 minutes tops!! While the quinoa is cooking you can wash, dry, and prep all of the veggies for the salad.

First, let's start with the quinoa! Cook the quinoa according to the directions on the packaging. I like to buy the organic red quinoa from Trader Joe's or from Whole Foods, but whatever red quinoa works for you. My packaging directed me to place 1 cup quinoa and 2 cups water in a 1 1/2 quart saucepan, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.

You will know the quinoa is done when it appears to be soft and translucent, also the germ ring will be visible along the outside edge of the grain. See the photo below.

Once the quinoa is fully cooked, drain any remaining water from the pan, if any, then return to the pan and place on low heat. (You will most likely have leftover quinoa, so my recommendation would be to remove some of the cooked quinoa, prior to seasoning it, refrigerate and enjoy within two days.)

Add in 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp paprika, 1/2 tsp of cumin, 1/2 tsp of freshly ground black pepper, and a pinch of salt. You can add in a dash of cayenne if you want a little kick. Stir until well combined, then cook on low heat for just a minute or two to allow the spices to absorb into the quinoa. Remove from heat, then set aside.

This next step is totally optional, as it does take a little more effort, but it's well worth it! While the quinoa is cooking, start the bbq and grill the corn on the cobb until it has a nice charred texture to it. It only takes about 10 minutes or so. Rotate the corn until all sides are nicely charred. Take the corn inside and once it has cooled, go ahead and cut it off the cobb, then set aside.

I have made this salad with romaine lettuce and kale and then I've also made it with romaine and arugula. Both are such delicious combos, I really can't decide which is better. I guess it depends on my mood. You are welcome to use any lettuce that you like. I know many people prefer iceberg and romaine in a taco salad and that would totally work too.

You will need 3 or 4 cups (depending on how much lettuce you like in your salads) of washed and dried bite-sized pieces of romaine lettuce and kale/arugula (total of either 6 or 8 cups). Place in a large bowl.

Now it's time to prep the rest of the ingredients for the salad. Slice 12-14 ripe cherry tomatoes into halves and add them to the salad bowl. Chop the red onion (1/4 cup) and bell pepper (1/3 cup) into a small/medium-sized dice, then add to the salad bowl. Thinly slice the green onion (1/4 cup), roughly chop a small bunch of cilantro (save some for garnish), and slice one avocado into cubes, then add it all to the salad bowl. Add in the roasted corn and taco seasoned red quinoa and toss the entire salad together until well combined.

Optional: You can add in some shredded cheese if you're a big cheese lover or broken up tortilla chips if you're looking for a nice salty crunch. And the awesome thing about tortilla chips is that they're usually gluten-free.

Cut one lime into wedges, set aside.

The taco salad dressing is my absolute favorite!! It does contain a little bit of dairy though, so if you're wanting this dish to be completely vegan, you might want to go with a chunky salsa instead or another favorite dressing of yours.

If you don't mind dairy, grab a small mixing bowl and mix together 1/2 cup of whole milk Greek yogurt, 1/2 cup of a mild (or hot, depending on your preference) chunky salsa, and a squeeze of lime, until well-combined. Then, season with salt and freshly ground black pepper, to taste.

You can either toss the salad with the dressing or wait and top your salad with it once divided between bowls.

Go ahead and divide the salad between 4 bowls, garnish each salad with a little cilantro and a lime wedge. Serve immediately.

Hope you all enjoy this one! Let me know if you have any questions.

Quinoa Taco Salad (Vegetarian)

Easily Vegan!! See Note.

Serves 4 people.

INGREDIENTS:

Taco Seasoned Quinoa Ingredients:

1 cup organic red quinoa, uncooked (there will be some leftover)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp freshly ground black pepper

Pinch of salt

Salad Ingredients:

3 or 4 cups of organic romaine (washed, dried, and then chopped into bite-sized pieces)

3 or 4 cups of organic arugula or kale (washed, dried, and then chopped into bite-sized pieces)

1 small bunch of organic cilantro, roughly chopped

1/4 cup organic red onion, chopped

1 organic avocado, cubed

12-14 ripe organic cherry tomatoes, halved

1/4 cup organic green onion, thinly sliced

1/3 cup organic yellow or orange bell pepper, chopped

1/3 cup of corn, fire-roasted and cut off the cobb

1 lime, wedged

Optional: shredded cheese and broken up tortilla chips

Dressing Ingredients:

1/2 cup mild chunky salsa

1/2 cup whole milk greek yogurt

Squeeze of lime

Salt and pepper, to taste

INSTRUCTIONS:

1. Wash and rinse the quinoa. Follow the cooking instructions on the back of the quinoa packaging. Once cooked, drain the remaining water (if any), and place on low heat. Add in garlic powder, onion powder, paprika, cumin, salt, and freshly ground black pepper. Stir until well combined, then cook on low heat for a minute or two. Remove from heat and set aside.

2. To make the taco salad dressing, in a small bowl, mix together the chunky salsa, greek yogurt, and squeeze of lime until well combined. Season with salt and freshly ground black pepper, to taste. Set aside.

3. Add all of the salad ingredients and desired amount of the taco seasoned quinoa into a large mixing bowl or salad bowl, and toss until well combined. Divide between 4 bowls. You can either top your salad with the taco salad dressing, salsa, or other dressing you prefer or toss the salad with it. Garnish with cilantro and a lime wedge. Optional: you can add shredded cheese and/or broken up tortilla chips into your salad. Serve immediately.

NOTES:

1. Substitute the taco salad dressing for salsa and make this dish completely VEGAN!

2. If you are a total meat person, feel free to add in the meat of your choice and keep the quinoa for some extra protein!

3. You will most likely have leftover quinoa. I’d recommend saving and setting aside some of the quinoa prior to seasoning. This way you can have some to add into a salad another day. Refrigerate and enjoy within two days.

Enjoy!!!