Description

We use my favorite black bean and quinoa salad as the base for this delicious vegetarian quinoa taco salad recipe and it never gets old. I’ve been making this for over a decade and still love it. The 10-minute prep time assumes you already have the quinoa salad made, give yourself 30 minutes if you need to make the base.

Ingredients

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For the dressing (makes 2 servings, easily doubled)

2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon red wine vinegar
big pinch of sea salt

For the salad

4 cups romaine lettuce, chopped (hearts of romaine are particularly good here)
2 cups Black Bean & Quinoa Salad
1/2 medium avocado, sliced
10 grape or cherry tomatoes, halved, or 1/4 cup pico de gallo
a handful of organic tortilla chips

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Instructions

Prepare the Black Bean & Quinoa Salad (hopefully you made it earlier in the week)
Prepare the dressing. Combine all ingredients in a small bowl and whisk together. The dressing is optional – the black bean & quinoa salad is already dressed. Add the dressing depending on how you like the flavor of your salad – we do this about half the time we make it.
To prepare each salad, place the following on the plate in this order:
- 2 cups chopped lettuce
- 1 cup black bean and quinoa salad
- 1/4 of an avocado (about 5-6 slices)
- 8-10 cherry tomato halves
- 5-8 organic tortilla chips, crushed with your hands (we like the extra thin kind)
- 1-2 tablespoons of dressing, if using

Notes

Optional: Add some grilled or shredded chicken if you’re a meat eater, or some shredded cheese if that’s how you like your taco salad. A tablespoon of fresh salsa is also great on top (but it’s delicious with or without it).