Ready in 45 minutes
My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top, if you desire.
"Made this for the family, everyone really really liked it. I STRONGLY recommend the goat cheese, really adds to it. I served with watermellon and grilled peaches for desert."- Rockstar666
101 people want to try | 94 have favorited
Fluff the cooked quinoa with a fork. Scoop into a bowl.
Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.
Serve with an extra lime wedge.
Add a cup of chilled, drained black beans, if you like your taco salad super hearty.
Add sliced red or yellow cherry or grape tomatoes, if you desire.
Sprinkle with the cheese of your choice.
Serve with your favorite salsa on the side.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Rockstar666 1 year agoMade this for the family, everyone really really liked it. I STRONGLY recommend the goat cheese, really adds to it. I served with watermellon and grilled peaches for desert.