Quinoa Taco Salad

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  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup fresh lime juice
  • 2 cups of cooked quinoa, room temp
  • 1/2 small red onion, minced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup chopped cilantro
  • 1 cup cooked black beans, drained and rinsed if canned
  • sea salt, to taste
  • 1 avocado, diced
  • Optional toppings: tortilla chips


  1. In a small bowl, mix the cumin, chili powder, and lime juice and set aside.
  2. In a large bowl, combine the quinoa, onion, tomatoes, cilantro, and black beans.
  3. Gently stir in the spiced lime juice and toss to coat.
  4. Add a pinch of salt and more lime juice if desired.
  5. Before serving top the salad with avocado and hot sauce and then a handful of tortilla chips in the bowl or crushed on top.
  6. Keep for up to 5 days in the fridge and add an extra squeeze of lime juice before serving.