Vegan Red Quinoa Taco Salad

Vegan quiona taco salad

Oh Quinoa, shall I compare thee to a summer’s day?  No really, how do I describe the versatility of quinoa?  Quinoa is like a hand-held vacuum.  No, no…it’s like liquid blush.  No, it’s like a safety pin.  It’s small and versatile, and useful when you’re in a tight spot.  You can use a safety pin to attach things to your clothes, to hang your kid’s artwork, or to pick a lock (so I’ve heard).  Quinoa is the same way.  Although you can’t pick a lock with it (just imagine that mess), you can use it to substitute meat in a plethora of recipes.  If you’re going the vegan route but want something similar to ground meat that also happens to be chock full of protein, quinoa is your go-to gal.

Zoomed Quinoa Taco Salad 2In this vegan recipe, quinoa takes the place of crumbled ground beef or turkey in a healthy taco salad. When we add in a bunch of veggies like leafy greens, cucumber, tomatoes, avocado, onions and cilantro, but leave out the tortillas, we also get a gluten-free dream come true.

Red QuinoaThank you for your service, quinoa. Thank you!!

And thank you Milk and Eggs, my favorite Grocery Delivery service, for providing such beautiful and delicious tomatoes, cucumbers and avocado that I used to put this dish together.  🙂

TomatoesTaco Salad fixings

and for your viewing enjoyment…

Zoomed Quinoa Taco SaladVegan Red Quinoa Taco Salad

Makes 2 Servings

INGREDIENTS:

for the quinoa:
1 cup red quinoa
1 cup filtered water
Pinch of sea salt

for the salad:
½ cup cooked black beans
¼ cup cherry tomatoes, cut in half
¼ cup cucumber, chopped
2 Tablespoons red onion, small dice
1 Tablespoon taco seasoning
1 Tablespoon each of fresh cilantro and green onions, minced
1 avocado, chopped 2 cups leafy greens
2 – 4 cups leafy greens of choice (I love arugula, spinach or mescaline greens)

for the dressing:
2 Tablespoons olive oil
Juice of 1 lime
1/2 teaspoon sea salt

DIRECTIONS: 

Rinse the quinoa in a fine mesh strainer under cool water using your hand to scour the seeds.  This step not only helps remove any dust or dirt but also assists in removing the bitter outer layer of the quinoa.

Now place the rinsed quinoa in a small sauce pan with filtered water and a pinch of sea salt.  Bring to a boil, cover and reduce the heat to low.  Let simmer for 15 minutes and then turn off the heat.  Wait 5 minutes before removing the lid (this step helps prevent sticking).

Place your cooked quinoa in a bowl with black beans, cherry tomatoes, cucumber, red onion, taco seasoning, cilantro and green onion, and avocado.

In a small bowl combine the dressing ingredients and then put over the quinoa mixture.  Stir to combine.

Serve over a bed of leafy greens.  Enjoy 🙂

Quinoa Taco Salad



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