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30 Minute Loaded Quinoa Taco Salad

30 Minute Loaded Quinoa Taco Salad
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30 Minute Loaded Quinoa Taco Salad is a vibrant and nutritious dish that combines the hearty flavors of quinoa and black beans with fresh vegetables and a creamy Baja dressing. Perfect for busy weeknights or as a crowd-pleasing option at gatherings, this salad packs a punch of flavor while being incredibly easy to prepare. In just 30 minutes, you can create a customizable meal thats not only satisfying but also loaded with protein, fiber, and essential nutrients. Whether enjoyed on its own or paired with tortilla chips for added crunch, this salad is bound to become a favorite in your recipe repertoire.

Ingredients

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  • 1 Tbsp. extra-virgin olive oil
  • 3/4 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 Tbsp. adobo sauce (from a can of chipotle chiles)
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 cup dry (uncooked) quinoa
  • 1 cup vegetable broth (sub water)
  • 1/2 tsp. kosher salt
  • 1 cup canned black beans, rinsed and drained
  • 6 to 8 cups chopped romaine (or lettuce of choice)
  • 1/2 cup prepared pico de gallo
  • 1 ripe avocado, sliced
  • 1/4 cup plain whole-milk Greek yogurt
  • 1/4 cup neutral oil (such as avocado or grapeseed oil)
  • 1/4 cup fresh cilantro
  • 1 Tbsp. fresh lime or lemon juice
  • 2 tsp. apple cider vinegar
  • 1 tsp. honey
  • 1/4 tsp. ground cumin
  • 1/4 tsp. each kosher salt and black pepper

Instructions

  1. Heat 1 Tbsp. olive oil in a medium saucepan over medium heat.
  2. Add chopped red onion and minced garlic; cook until softened, about 5 minutes.
  3. Stir in adobo sauce, chili powder, and ground cumin; cook for an additional minute.
  4. Add quinoa, vegetable broth, and kosher salt; increase heat to bring the mixture to a boil.
  5. Cover, reduce heat to low, and cook until quinoa is tender and liquid has been absorbed (about 15 minutes).
  6. Stir in black beans and let the mixture sit uncovered to cool slightly while preparing the rest of the salad.
  7. In a blender or Nutribullet, combine Greek yogurt, neutral oil, cilantro, lime juice, apple cider vinegar, honey, ground cumin, kosher salt, and black pepper.
  8. Blend on high speed until smooth and creamy.
  9. Add chopped romaine to a large bowl or serving platter; season with a pinch of salt.
  10. Top with the quinoa and black bean mixture followed by pico de gallo and sliced avocado.
  11. Drizzle Baja dressing over the top; gently toss to combine everything.
  12. Garnish with tortilla chips if desired. Serve immediately.

Nutrition

Find it online: https://recipeelite.com/30-minute-loaded-quinoa-taco-salad/