Quinoa Taco Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 434.1
  • Total Fat: 13.1 g
  • Cholesterol: 10.0 mg
  • Sodium: 162.8 mg
  • Total Carbs: 65.7 g
  • Dietary Fiber: 16.1 g
  • Protein: 18.0 g

View full nutritional breakdown of Quinoa Taco Salad calories by ingredient
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Number of Servings: 4


    1 cup Quinoa
    1 whole Red Onion, Chopped
    3 cloves Garlic, Minced
    cups Red Bell Pepper, chopped
    cups Yellow Bell Pepper, Chopped
    cups Green Bell Pepper, Chopped
    1- teaspoon Cumin
    teaspoons Oregano
    1 teaspoon Chili Powder, Or More Depending On Heat Preference
    1 dash Cayenne Pepper
    15 ounces, weight Black Beans, Drained And Rinsed
    cups Diced Tomatoes, Fresh Or Canned
    2 whole Limes, Divided
    Salt And Pepper, to taste
    8 ounces, weight Baby Spinach
    1 cup Cilantro
    ⅓ cups Cheddar Or Feta Cheese
    1 whole Avocado, diced


Cook the quinoa according to package instructions.
Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute for an additional 2 minutes.
Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in the quinoa. Season to taste with salt and pepper. Chill.
Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

Number of Servings: 4

Recipe submitted by SparkPeople user BJEMORY.

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