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Quinoa Taco Salad

Prep 30 min
Total 50 min
Servings 4

This protein-packed quinoa taco salad is also packed with flavor, thanks to taco salad staples like avocado, tomato and cilantro. Taco-seasoned quinoa steps in for ground beef, making this version just as hearty as the classic. Drizzle a honey-lime vinaigrette over the top, and you have yourself a healthier lunch that you’ll look forward to all day long. MORE+ LESS-

By Tablespoon Kitchens

November 13, 2018

Make with

Old El Paso

Ingredients

tablespoon vegetable oil

teaspoons seeded, finely chopped serrano chile (about 1 medium)

teaspoons finely chopped garlic

cup white quinoa, thoroughly rinsed and drained

package (1 oz) Old El Paso™ original taco seasoning mix

1 1/2

cups Progresso™ chicken broth (from 32-oz carton)

can (15 oz) Progresso™ black beans, drained, rinsed

teaspoons fresh lime juice

1/2

teaspoon honey

1/4

teaspoon salt

tablespoons olive oil

3/4

cup diced tomato

medium avocado, pitted, peeled and diced

1/4

cup chopped red onion

tablespoons chopped fresh cilantro

Steps

Hide Images

1

In 2-quart saucepan, heat vegetable oil over medium heat. Cook serrano chile and garlic in oil 2 to 3 minutes or until softened and fragrant. Add quinoa and taco seasoning mix; cook 1 minute, stirring constantly. Stir in broth; heat to simmering. Cover; reduce heat to medium-low, and cook 18 to 20 minutes or until liquid has been absorbed. Transfer to serving bowl; stir in beans, and let stand at room temperature 15 minutes. If making ahead, cover and refrigerate overnight.
2

Meanwhile, in small bowl, beat lime juice, honey and salt with whisk. Slowly beat in olive oil; reserve to use as dressing.
3

Top quinoa mixture with tomato, avocado and red onion. Drizzle with dressing; sprinkle with cilantro.

Expert Tips

Quinoa is a very easy grain to prepare. Rinsing the quinoa is important to remove a natural powder coating that can have an aftertaste. This recipe uses less liquid than most package instructions but yields a lighter texture.
Quinoa and dressing can be prepared ahead and finished with fresh elements just before serving.
When handling chiles, be sure to wear kitchen gloves to protect your hands, and be careful not to touch your face or eyes. The seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles.
Serrano chiles are two to three inches long; they are fresh green chiles that are smaller in diameter than jalapeños. Although serrano chiles are spicier than jalapeños, they offer a consistent spice level, making them a great choice for recipes.
To dice the avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 28%
Saturated Fat 2 1/2g 13% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 1240mg; 52%
Potassium: 520mg; 15%
Total Carbohydrate: 54g; 18%
Dietary Fiber 11g 44% Sugars 5g
Protein: 13g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 10%; 10%
Calcium: 6%; 6%
Iron: 25%; 25%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;