Yield: 4
Taco Quinoa Salad
Taco Quinoa Salad is a great vegetarian lunch recipe. It's packed with protein and fiber so it's sure to satisfy and can be made ahead and stored in the refrigerator for up to four days so it's perfect for Sunday meal prep.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 garlic clove, minced
- 1 green bell pepper, diced
- 1 15-oz can black beans, drained and rinsed
- 1 tomato, diced
- 1 cup prepared salsa
- 1 tbsp taco seasoning
- 1 avocado, diced
- ¼ cup fresh cilantro
- 1 lime, juice
Instructions
- In a large saucepan, combine the quinoa, vegetable broth, and garlic. Bring the mixture to a boil then reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, about 15 minutes. Turn off the heat and allow the quinoa to sit, covered, for an additional 5 minutes. Let the quinoa cool completely. In a large bowl, combine the quinoa, black beans, tomatoes, bell pepper, salsa, taco seasoning, cilantro, and lime juice. Stir well.
- Serve immediately topped with avocado or store in the refrigerator for up to 4 days.
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