This vegetarian quinoa taco salad is absolutely delicious, whether you’re vegetarian or not!

It really hits the spot when you’re craving a big savory, crunchy taco salad, but don’t want to feel overly full or eat something heavy.

I use my favorite Superfood Black Bean & Quinoa Salad as the “meat” for this quinoa taco salad. It’s full of protein, good carbs, healthy fat, and fiber, plus has amazing flavor.

One of the best things you can do when cooking at home is to prepare more of what you’re making for later in the week. This healthy vegetarian taco salad is a great way to use extra black bean and quinoa salad from earlier in the week.

For 2 big salads, layer 4 cups of chopped romaine with 2 cups of black bean and quinoa salad, half an avocado, halved cherry tomatoes and a handful of crushed tortilla chips. Drizzle it with a quick lime dressing (olive oil, lime juice, honey and a splash of red wine vinegar). It takes 10 minutes when your quinoa salad is already made.

Quinoa Taco Salad Ingredients

• Black Bean & Quinoa Salad: I use my Black Bean & Quinoa Salad Recipe as the base for this quinoa taco salad. If you don’t have time to make it, you can simply use a cup of cooked quinoa mixed with a can of drained and rinsed black beans. Be sure to use a little extra dressing and salt if you go that route.
• Romaine Lettuce: Romaine is crisp and crunchy, which makes a great taco salad base. You can also use iceberg lettuce and/or shredded cabbage or any lettuce you have on hand.
• Avocado: Smooth, creamy avocado is not only good for you, but it also adds great texture variation with the beans and crispy lettuce & chips.
• Tomatoes or Pico de Gallo: Depending on what you have and what you like, add a few chopped tomatoes, Pico de Gallo, or even some of your favorite salsa on top.
• Tortilla Chips: A few crushed tortilla chips make this healthier version of a taco salad just like the original. Try to use organic tortilla chips if you can. Most corn grown in the US is genetically modified, so organic chips are an easy way to avoid that if it matters to you.
• Quick Lime Dressing: Mix up a quick and easy lime dressing with some fresh lime juice, extra virgin olive oil, honey, and a little red wine vinegar for some extra tang if you happen to have some on hand. At the very least, just squeeze some fresh lime juice all over your salad for an even quicker way to bring it all together.

This recipe is really flexible, and you can make it exactly to your preferences.

Variations & Substitutions

• Make it vegan: You can add some shredded cheese if you’d like, or leave out the dairy (cheese, sour cream, yogurt) and use maple syrup instead of honey in the dressing for a vegan taco salad.
• Make it spicy: Add a minced jalapeño to the quinoa salad for some extra spice and kick if you like spicy food.
• Up the protein: If you’re like me and like vegetarian food but also eat meat, you can add some shredded chicken to this already awesome salad to up the protein.

If you prepare the quinoa salad fresh for this recipe, make extra for a healthy lunch or side dish later in the week.

Enjoy!

Healthy Taco Salad FAQs

What’s a healthy dressing for taco salad?

The simple lime dressing in this recipe is my favorite: 2 tablespoons each of olive oil and fresh lime juice, 1 tablespoon of honey, a teaspoon of red wine vinegar and a big pinch of salt. A spoonful of fresh salsa also works as a light, no-fuss dressing.

Can I make a healthy taco salad with ground beef?

Brown lean ground beef or ground turkey, season it with my Homemade Taco Seasoning, and use it in place of (or along with) the black bean and quinoa salad. Let the meat cool for a few minutes so it doesn’t wilt the lettuce.

Can I meal prep taco salad?

Pack the lettuce, quinoa salad and tomatoes in containers, and keep the dressing on the side. Add the avocado and crushed tortilla chips right before you eat so everything stays fresh and crunchy.

What can I use instead of the black bean and quinoa salad?

Mix a cup of cooked quinoa with a can of drained and rinsed black beans, then add a little extra dressing and salt. It’s not quite as flavorful, but it gets dinner on the table fast.

Want to top it like a taco? Spoon on some fresh pico de gallo.

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