Quinoa Taco Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 2 people


  • 3/4 cup cooked quinoa
  • 1/3 cup black beans
  • 1/4 cup fire roasted corn
  • 1/2 cup spinach
  • 1/4 cup tomato
  • 1/4 cup salsa
  • 1-2 tsp taco seasoning
  • 1/2 lime
  • fresh black pepper
  • corn tortilla optional


  • In a medium pot, bring 1/4 cup of dry quinoa and 1/2 to 2/3 cup water to a boil. Cover and reduce heat to low. Cook for 20 minutes, turn off heat and let stand for 5 to 10 minutes.
  • Meanwhile, place corn tortilla in 400 degree oven and heat until crispy, but not burnt. Break tortilla into chips with your hand or a knife.
  • Add fresh lime juice, black pepper, and taco seasoning to quinoa and mix until well coated.
  • Layer spinach, quinoa, beans, corn, tomatoes, and top with salsa. Use tortilla chips to scoop with or sprinkle on top of your taco salad.


Plan Ahead – Prepare quinoa and chop veggies the day before.
Extra Calories – Add 1/2 an avocado.
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