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Quinoa Taco Salad

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.
By Tablespoon Kitchens
Updated November 13, 2018

Ingredients

  • 1 tablespoon vegetable oil
  • 2 teaspoons seeded, finely chopped serrano chile (about 1 medium)
  • 2 teaspoons finely chopped garlic
  • 1 cup white quinoa, thoroughly rinsed and drained
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 4 teaspoons fresh lime juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 3/4 cup diced tomato
  • 1 medium avocado, pitted, peeled and diced
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
170
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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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