Whole Grain Meatless Taco Salad
Elevate your salad game with this Whole Grain Meatless Taco Salad—a vibrant and protein-packed dish that's as nourishing as it is flavorful. Featuring fluffy quinoa as the base, this recipe blends hearty black beans, crunchy romaine lettuce, and sweet bursts of corn and cherry tomatoes for a satisfying medley of textures and tastes. Seasoned with zesty taco spices and topped with creamy avocado, fresh lime juice, and a sprinkle of chopped cilantro, this salad delivers bold, Southwestern-inspired flavors without the meat. A final touch of crunchy tortilla strips adds irresistible texture, while optional vegan sour cream or yogurt provides a creamy finish. Perfect for an easy lunch or a light dinner, this salad is a wholesome, gluten-free, and vegan-friendly delight that’s ready in just 35 minutes.
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Recipe Information
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 2 garlic cloves (minced)
- 1 cup black beans (cooked or canned, drained and rinsed)
- 2 teaspoons taco seasoning (store-bought or homemade)
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup corn kernels (fresh, frozen, or canned/drained)
- 1 avocado (diced)
- 1 lime (juiced)
- 2 tablespoons cilantro (chopped)
- 1 cup tortilla strips or crushed tortilla chips
- 0.25 cup vegan sour cream or plain yogurt (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the black beans and sprinkle with taco seasoning. Cook for 2-3 minutes, stirring frequently, until warmed through. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and corn kernels.
Add the cooked quinoa and seasoned black beans to the bowl. Toss gently to combine all ingredients evenly.
Top the salad with diced avocado, fresh lime juice, and chopped cilantro. Season with salt and pepper to taste.
Sprinkle tortilla strips or crushed tortilla chips over the salad for added crunch.
If desired, drizzle with vegan sour cream or plain yogurt as a finishing touch.
Serve immediately and enjoy your wholesome, meatless taco salad!
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 23.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3131 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
